Pork Carnitas with Chipotle BBQ Sauce and Slaw

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 4 bone in pork chops
• 1 cup orange juice
• 1 cup pineapple juice
• 3 cloves garlic
• 1 TBSP Ground Coriander
• 1 TBSP Ground Cumin
• 1 TBSP Chili Powder
• 1 TBSP Garlic Powder
• 1 TBSP Onion Powder
• 1 TBSP Pepper
• 1 cup Ketchup
• 2 TBSP Brown Sugar
• 2 TBSP Dijon Mustard
• 1/2 cup Distilled White Vinegar
• 1/2 cup orange juice
• 2 TBSP Honey
• 1 TBSP Salt
• 2 TBSP Finely Chopped Chipotles in Adobo
• 2 cup Chopped Green Cabbage
• 1 cup Thinly Sliced Red Onion
• 1/2 cup Cilantro, Shredded
• Juice of 2 limes
• 1/2 cup Nonfat Plain Greek Yogurt

Directions

1. Lay 4 Pork Chops in the slow cooker.
2. Add the juices, garlic and powders evenly over the pork chops.
3. Place lid on slow cooker and turn the slow cooker on low for 6 hrs, rotating pork chops half way through. Once done,let pork chops cool slightly and shred into bite sized pieces.
4. Add all ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 min, until thickened.
5. Remove from heat and add the pork to the BBQ Sauce and toss together.
6. Make the slaw: Chop the cabbage and red onion.
7. Place in a medium bowl and add cilantro.
8. Add Lime juice and greek yogurt. Toss together until evenly distributed.
9. Serve in corn tortillas and chips with salsa.

Nutrition