Slow Cooker Salsa Verde Pulled Pork
- 16 oz. prepared salsa verde (green salsa)
- 1 Tbsp. ground cumin
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tsp. sugar
- 32 oz. pork loin (not marinated), trimmed of visible fat
- 1 cup Hood® Light Sour Cream
- 1 15-oz. can black beans, drained
Place salsa, cumin, onion, garlic, sugar, and salt in slow cooker and stir until combined. Add pork and spoon some of the salsa mixture over the top of the meat.
Cover the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
Remove pork from the slow cooker and place on a large cutting board. Shred the meat into bite-size pieces with two forks. Return the pork to the slow cooker, add the sour cream, and stir to combine.
Add the beans and stir gently. Serve warm. Pair with cooked rice, tortillas, and lime wedges.
Per Serving: Calories: 283, Carbohydrate: 22 grams, Protein: 35 grams, Fiber: 5 grams, Fat: 6 grams, Saturated fat: 3 grams, Cholesterol: 99 milligrams, Sodium: 893 milligrams, Calcium: 85 milligrams.