STEROID
01-18-2012, 11:23 PM
Pulled Pork with Caramelized Onions
http://img692.imageshack.us/img692/5351/85641150.jpg (http://img692.imageshack.us/my.php?image=85641150.jpg)
8 servings, about 1 cup each.
Total Time: 5-9 hours
Ingredients
1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced
1/3 cup raw cane sugar,
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon salt substitute
1/3 cup cider vinegar
1 cup chili sauce
1 1/2-3 teaspoons minced chipotle chile in adobo sauce
3 pounds boneless pork shoulder or blade (butt) roast, trimmed
Preparation
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
Serve on Whole Wheat rolls.
Nutrition
Per serving (without bun):
280calories;
12 g fat ( 3 g sat , 9 g mono );
90 mg cholesterol;
18 g carbohydrates;
9 g added sugars;
25 g protein;
3 g fiber;
664 mg sodium;
510 mg potassium.
http://img692.imageshack.us/img692/5351/85641150.jpg (http://img692.imageshack.us/my.php?image=85641150.jpg)
8 servings, about 1 cup each.
Total Time: 5-9 hours
Ingredients
1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced
1/3 cup raw cane sugar,
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspoon salt substitute
1/3 cup cider vinegar
1 cup chili sauce
1 1/2-3 teaspoons minced chipotle chile in adobo sauce
3 pounds boneless pork shoulder or blade (butt) roast, trimmed
Preparation
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
Serve on Whole Wheat rolls.
Nutrition
Per serving (without bun):
280calories;
12 g fat ( 3 g sat , 9 g mono );
90 mg cholesterol;
18 g carbohydrates;
9 g added sugars;
25 g protein;
3 g fiber;
664 mg sodium;
510 mg potassium.