Here’s a recipe from my January cooking challenge!
This is our favorite of the Skinny Taste Challenge recipes so far! It was sooooo good and will definitely become a Vershum house usual! It’s a little sweet, a little spicy, super filling and really good for you, win win win win.
(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)
Slow Cooked Sweet Barbacoa Pork
Gina’s Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes
For the Marinade:
- 2.5 lbs pork loin roast, all fat trimmed
- salt and pepper
- garlic powder
- 6 oz Coke zero
- 1/4 cup brown sugar (unpacked)
- 1/4 cup water
- 8 oz Coke zero
- 6 oz can sliced green chilies
- 8 oz tomato sauce
- 1 chipotle chile in adobo sauce
- 1/8 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp chipotle chili powder (to taste)
- salt and pepper to taste
- 1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more. Serve over rice
Callie’s tweaks: The only thing I did was top it with fresh tomatoes, a little salsa, greek yogurt (or sour cream if you prefer), avocado and cheese.
Next time: If I’m in a rush next time, I might try this with chicken so that I don’t have to marinate it, (I could try it with pork too without marinating). The pork didn’t shred like I wanted it to, I think our crockpot is too hot, so next time I’ll keep an eye on it and maybe cook it at a lower temp. Also, Dave loved the sweet taste, but I want to try it next time with 1/2 the amount of brown sugar.
I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos
Happy Cooking! ♥, Callie V