Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add broth or water if necessary. 1 serving: 492 calories, 24g fat (9g saturated fat), 185mg cholesterol, 868mg sodium, 35g carbohydrate (23g sugars, 7g fiber), 35g protein.
Ingredients
- 1-1/4 cups barbecue sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1-1/2 pounds pork tenderloin
- 12 cups chopped romaine
- 3 plum tomatoes, chopped
- 2 avocados, peeled and chopped
- 2 small carrots, thinly sliced
- 1 medium sweet red or green pepper, chopped
- 3 hard-boiled large eggs, chopped
- 1-1/2 cups shredded cheddar cheese
- Salad dressing of your choice
Description
- In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender.
- Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, tomatoes, avocado, carrots, chopped pepper, eggs and cheese over romaine. Drizzle with dressing.
