Pulled Pork with Caramelized Onions
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.Advertisement
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.
Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375 degrees F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.
Per serving: 374 calories; 18 g fat (7 g sat, 7 g mono); 68 mg cholesterol; 29 g carbohydrate; 4 g added sugars; 22 g protein; 3 g fiber; 574 mg sodium; 274 mg potassium.
Nutrition bonus: Vitamin C (23% daily value), Zinc (21% dv), Calcium (20% dv), Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 2 vegetable, 2 1/2 lean meat
Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can be refrigerated for up to 3 days.
Equipment: 4-quart or larger slow cooker
Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
1 1/2 other carbohydrate, 3 medium-fat meat