1 boneless pork loin roast (about 4 pounds), trimmed
2 cups water
16 ounces Italian salad dressing
1/4 cup fresh lime juice, about 2 limes
2 tablespoons chopped fresh cilantro leaves
2 small garlic cloves
1 teaspoon kosher salt
1/4 teaspoon black pepper
1. Add all the ingredients to a crock-pot and cook on high for 4 to 5 hours, or until the meat is easily flaked with a fork.
2. Remove cooked pork, reserving the liquid. Using
two forks, pull apart and shred the meat.
3. Serve hot, drizzled with some of the cooking liquid and garnished with fresh lime wedges and cilantro, if desired.
Try making mini sandwiches using Zucchini Muffins (see recipe here) cut in half, griddled and topped with the pulled pork and melted Monterey jack cheese!
Calories: 465 | Fat: 23g | Protein: 60g | Fiber: 0g | Net Carbs: 3g
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