| |
| INGREDIENTS |
| 1 |
large onion, chopped |
| 6 |
garlic cloves, peeled |
| 1 |
pickled jalapeño pepper, seeded and chopped |
| 2 tsp. |
of Chipotle chili powder |
| 1tbsp. |
tomato paste |
| 2 tbsp. |
Dijon mustard |
| 3/4 c. |
distilled white vinegar |
| 1 tsp. |
paprika |
| 2 tsp. |
Worcestershire sauce |
| 1/4 c. |
light brown sugar |
| 1 |
bay leaf |
| 3 lb. |
of pork tenderloin, trimmed of excess fat |
| 8 |
hamburger buns |
|
|
|
| RECIPE |
- Place everything but bay leaf, pork, and buns in a blender and blend until smooth.
- Put pork in slow cooker; top with bay leaf and sauce. Cook on low for 6-8 hours or until pork falls apart.
- Serve on warm buns.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
3/4 cup of pork
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
6 g |
|
| Sodium |
220 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
1 g |
|
| Protein |
36 g |
|
|
|
