Name: Pulled Pork
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 Servings
Ingredients: pork shoulder: 1 kg boneless; onion: 1; garlic: 3 cloves; pineapple: 398 mL can; black pepper: 1/2 teaspoon; garlic powder: 1 teaspoon; chili powder: 1 teaspoon; oregano: 1 teaspoon; cinnamon: 1/2 teaspoon; paprika: 1 teaspoon; cumin: 1 teaspoon; brown sugar: 1 tablespoon; coleslaw: 1 small bag; lime: 1; cilantro: Fresh; Chipotle Cream Sauce; mayonnaise: Or make a spicy; tortillas

Ingredients

Adjust Servings:

	1 kg boneless pork shoulder (For larger cuts, divide into two. Wrap and store one portion in freezer.)
	1 onion peeled and cut in half
	3 cloves garlic peeled and smashed
	398 mL can pineapple chunks with juice
	Spice rub
	1/2 teaspoon black pepper
	1 teaspoon garlic powder
	1 teaspoon chili powder
	1 teaspoon oregano
	1/2 teaspoon cinnamon
	1 teaspoon paprika
	1 teaspoon cumin
	1 tablespoon brown sugar
	Toppings
	1 small bag coleslaw
	1 lime
	Fresh cilantro
	Chipotle Cream Sauce
	Or make a spicy mayonnaise by adding 1 tsp hot sauce to 1/4 cup mayonnaise
	tortillas

Nutrient Analysis
PER SERVING: 1/10 of recipe RENAL EXCHANGE: 3 Protein + 1/2 Fruit The analysis contains only the pork.
Calories	163 Kcal
Protein	21 g
Carbohydrates	10 g
Fibre	1 g
Total Fat	4 g
Saturated Fat	2 g
Cholesterol	64 mg
Sodium	80 mg
Potassium	418 mg
Phosphorus	218 mg

Pulled Pork:
Downloadable/printer-friendly version

Tip: For browned or crispy meat, pan fry a portion of the shredded meat. You can also spread it on a baking sheet and place it under the broiler for 5–10 minutes. Freeze leftovers in freezer bags, flatten out for easy storage.

The pulled pork also goes well with the coleslaw recipe

Ingredients

1 kg boneless pork shoulder (For larger cuts, divide into two. Wrap and store one portion in freezer.)
1 onion peeled and cut in half
3 cloves garlic peeled and smashed
398 mL can pineapple chunks with juice
Spice rub
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon brown sugar
Toppings
1 small bag coleslaw
1 lime
Fresh cilantro
Chipotle Cream Sauce
Or make a spicy mayonnaise by adding 1 tsp hot sauce to 1/4 cup mayonnaise
tortillas

Preparation

1 Done	In a small bowl, combine all ingredients for the spice rub.
2 Done	Rub spice mixture over pork.
3 Done	Slow Cooker Method -Add the pork to the slow cooker. Tuck onion and garlic beside the meat. Pour pineapple and juice over meat. Oven method - Preheat oven to 325°F.
4 Done	Slow Cooker Method -Cover and cook on low temperature setting for 8 hours. Oven method - Place pork, onion and garlic in a roasting pan. Pour pineapple and juice over the meat. Add 1 cup of water. Cover and cook for 3 hours.
5 Done	Place meat onto large platter and shred it using 2 forks. Pour 1/2 cup liquid from the pot over the shredded meat.
6 Done	Heat tortilla one at a time in non-stick small pan for 15 seconds each side.
7 Done	Place tortilla on a plate. Top with meat and garnish with coleslaw and cilantro, add sauce on top. Squeeze a lime wedge over taco and enjoy!