Recipe by Janeva Eickhoff
Ingredients:
3 to 4 lb. Pork Loin Boneless Center Cut Roast
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. salt
½ tsp. dried oregano leaves
½ tsp. ground coriander
¼ tsp. cinnamon
1 ½ C. chicken broth (fat free, low sodium)
Directions:
- Mix together all the seasonings in a small bowl.
- Rub the seasoning mixture over the pork roast, using your hands, making sure entire roast is coated.
- Place the pork roast in a crockpot; pour the chicken broth around the sides of the roast being careful not to rinse off the spice mixture.
- Cover and cook on low 10 hours; turn the roast after it has cooked 5 hours.
- Shred the pork with 2 forks and serve. Use broth to moisten meat if needed, otherwise, discard remaining broth.
Servings: Entire recipe – 3 lbs. lean protein; 1/6 recipe = 8 oz. lean protein
TIP: Serve pork carnitas with the Tortilla Wraps and Mockamole (recipes in the files), or use meat to make sliders with any of the bread recipes in the files.
Lettuce cups are super quick, easy, and affordable for on-the-go lunches. Throw some cilantro and green onion on top for a healthy street taco!! This recipe is so easy to prep on a Sunday and have on hand all week for a lean choice when it comes to animal protein sources.
You can easily throw this shredded pork in a big pot, add chicken broth, spinach, kale, parsley, and parsley. Simmer on med-low for 2 hours. Add a can of stewed tomatoes for a Mexican twist. This is hardy and delicious on the cooler fall nights! Reminder: 2 oz of chicken broth = 1 oz animal protein
For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 on Facebook or www.janevasidealrecipes.com for the cookbook coming spring 2015. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantage