Nutrition per serving may change if servings are adjusted.
4 to 4½ pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces
3 tablespoons salt-free Southwest chipotle seasoning, such as Mrs. Dash
Nonstick cooking spray
1 cup unsalted beef broth
2 ears of corn, husks and silks removed
1 tablespoon olive oil
⅓ cup plain fat-free Greek yogurt
3 tablespoons light mayonnaise
1 tablespoon cider vinegar
2 teaspoons Dijon-style mustard
1 teaspoon honey
½ teaspoon celery seeds
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups packaged shredded cabbage with carrot (coleslaw mix)
8 dill pickle slices, chopped (optional)
¼ cup barbeque sauce
2 tablespoons chopped green onion
In a large bowl toss together meat and chipotle seasoning. Coat a 6-quart Dutch oven with cooking spray; heat over medium. Add meat, half at a time, and cook until browned. Add broth. Bring to boiling; reduce heat. Simmer, covered, 1½ hours or until meat is tender. Reserve half of the meat for another use.
Meanwhile, preheat oven to 425°F. Brush corn with oil; place in a shallow baking pan. Roast 15 to 20 minutes or until light brown, turning once. Cool slightly. Cut kernels from cobs.
For coleslaw, in a large bowl combine the next eight ingredients (through pepper). Stir in cabbage mix.
Place about 4 ounces meat in each individual bowl and divide corn, coleslaw, and, if desired, pickles among bowls (see Tip). Drizzle with barbecue sauce and sprinkle with green onion.
Tip: Place remaining meat in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months. Use in chili, tacos, or sandwiches.