Chipotle Pork Bowls
Bell Pepper and Pineapple Coleslaw
Ingredients
- 1½ lb boneless pork shoulder roast, well trimmed
- ½ tsp salt
- ½ tsp pepper
- ½ onion, thinly sliced
- 2 chipotle peppers in adobo sauce, chopped
- 2 cloves garlic, minced
- 1 cup organic chicken broth
- ½ tsp raw honey
- ½ large head romaine lettuce, shredded
Instructions
- Place pork in a 3- to 4-quart slow cooker; sprinkle with salt and pepper. Add onion, chipotle peppers, garlic, broth, and honey.
- Cover and cook on LOW 7 to 9 hours or until pork is tender.
- Remove pork from cooker, and shred with 2 forks; return meat to cooker.
- Divide lettuce among 3 bowls; top with shredded pork and Bell Pepper and Pineapple Coleslaw recipe.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ Tbsp lime juice
- ½ tsp raw honey
- ½ (16-oz) pkg shredded coleslaw
- ½ red bell pepper, chopped
- 1 cup drained and chopped canned pineapple chunks
- 1 Tbsp chopped fresh cilantro
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Whisk together oil, vinegar, lime juice, and honey in a bowl.
- Add coleslaw, bell pepper, pineapple, and cilantro; toss. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
315
|
117
|
432
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 48 | 1 | 49 |
| Carb (g) | 8 | 14 | 22 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 831 | 117 | 948 |
| T. Sugs (g) | 4 | 7 | 11 |
| A. Sugs (g) | 1 | 1 | 2 |
Paleo Meal Plan
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