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Ingredients
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3 tablespoons olive oil
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½ cup onion, chopped
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2 cloves garlic, minced
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3 pounds boneless pork shoulder, cubed
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5 (7 ounce) cans green salsa
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1 (14.5 ounce) can diced tomatoes
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1 (4 ounce) can diced jalapeno peppers
Directions
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Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
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Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.
Nutrition Facts (per serving)
265 | Calories |
12g | Fat |
12g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 265 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 3g | 17% |
Cholesterol 64mg | 21% |
Sodium 765mg | 33% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 6g | |
Protein 23g | 45% |
Vitamin C 6mg | 7% |
Calcium 39mg | 3% |
Iron 2mg | 13% |
Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.