Ingredients
- FOR THE PORK CARNITAS:
- 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
- FOR THE BBQ SAUCE:
- 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
- 1 TBSP Pepper
- 1 TBSP Chili Powder
- 1 TBSP Ground Coriander
- 1 TBSP Ground Cumin
- 2 TBSP Finely Chopped Chipotles in Adobo
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- FOR THE SLAW:
- 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
Make it step by step
- Directions:
- 1.Lay 4 Pork Chops in the slow cooker. Add the juices, garlic and powders evenly over the pork chops. 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.
- 2. Make BBQ Sauce: Add all ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 min, until thickened. Remove from heat and add the pork to the BBQ Sauce and toss together.
- 3. Make the slaw: Chop the cabbage and red onion. Place in a medium bowl and add cilantro. Add Lime juice and greek yogurt. Toss together until evenly distributed.
- 4. Serve in corn tortillas and chips with salsa.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Meagan Meyer, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.