Actually, I feel guilty calling this a “recipe.” It’s so simple that everyone has probably already thought of it. But it is the meal that was waiting for me when I got home from seeing “Dark Shadows” on Sunday afternoon, and I enjoyed it so much that I just had to share.
It’s super-simple, with only three ingredients:
2 pounds boneless pork chops
1 14-ounce can green enchilada sauce (I used Las Palmas Green Enchilada Sauce with 3 Net Carbs per serving)
1 spoonful jarred roasted garlic
Line slow cooker with plastic liner for easy cleanup. Layer in pork chops, sauce and garlic. Cover and cook all day, until pork is fall-apart tender. Shred with two forks and serve.
Serving options are practically endless. I wanted to have mine stuffed into tacos, but I was out of low-carb tortillas. Instead, I put it in a bowl and topped it with 1/4 cup sharp cheddar cheese and half an avocado.
Other toppings could include sour cream, chopped tomatoes, sliced black olives … even corn for carb-eaters. Those who eat bread could put the meat on a Sandwich Thin or other bun and eat it like a pulled pork sandwich with Mexican flair.
Put this mix in your slow cooker and I guarantee the only disappointment will be when it’s gone.