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Healthy Recipes
Ever
get a craving for spicy, sweet and salty - all at the same time?
Then this recipe is for you! It's super easy and amazingly
flavorful! Tender, spicy pork served alongside sweet & salty baked sweet
potatoes...
It's clean and healthy (though it tastes so good, you'll think it's a cheat meal!)!
Slow Cooker
Pork Verde
with Baked Salty & Sweet Potatoes
by Chelle Stafford
Makes 12 servings of pork-verde
Ingredients:
FOR THE PORK VERDE:
3 lb lean pork roast (like tenderloin or as lean as you can find)
1 jar Salsa Verde (24 oz) (look for low sodium, low sugar, gluten free)
FOR THE POTATOES:
1 small sweet potato per person - about 4 oz (white fleshed)
1/4 - 1/2 tsp cinnamon per potato
1/2 packet powdered Stevia per potato
Spray oil (I used coconut)
Sea Salt
Directions:
FOR THE PORK VERDE:
Place roast in slow-cooker, add 1/2 jar of salsa verde.
Cook on high 4-6 hours, or until meat shreds easily with a fork.
Drain liquid, remove roast to a shallow dish and shred.
Add remaining 1/2 jar of salsa verde, mix well.
TIP: Serve over a bed of chopped cabbage, cilantro, romaine & carrots!
(as pictured).
FOR THE POTATOES:
Preheat oven to 400 degrees.
Line a cookie sheet with foil and spray with cooking oil (I used coconut).
Dice potato(es), place in a small bowl and spray with cooking oil.
Add cinnamon and stevia, mix well.
Spread potato chunks on cookie sheet and sprinkle with sea-salt.
Bake at 400 degrees for 20 minutes, or until a knife easily pierces the chunks.
Serve.
NUTRITION
Pork Verde: 156 calories, 26 g protein, 4 g carbs, 3 g fat.
Baked Sweet Potatoes: 116 calories, 2 g protein, 28 g carb, 1 g fat, 5 g fiber.
23 g
net carbs.
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