This recipe yields more cumin-spiced shredded pork than you’ll need for a weeknight meal. Our advice: Store in the freezer for up to a month, then thaw and use in a quick chili.

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Ingredients

Directions

  • Trim fat from meat. In a small bowl combine cumin, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers. Cut meat into 3- to 4-inch pieces.

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  • In a 4-quart slow cooker combine yellow onion, wine, bay leaves, and garlic. Top with meat; drizzle with oil. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • Transfer meat to a large bowl. Use two forks, pull meat apart into shreds. Strain cooking liquid, discarding solids. Stir enough of the cooking liquid (1/3 to 1/2 cup) into shredded meat to moisten. Reserve half of the meat (about 3 cups) for another use.*

  • Preheat broiler. In a large bowl combine the remaining shredded meat and black beans. In a small bowl combine yogurt and and mustard. Set aside.

  • Arrange bread slices on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning once. Spread bread slices with yogurt mixture. Spoon about 1/2 cup of the meat mixture onto each bread slice. Top with cheese. Broil about 2 minutes more or until cheese is melted. Top with Pickled Red Onions.

*Tip:

To store shredded meat, transfer to an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 1 month. Use the reserved meat to fill whole wheat buns or tortillas.

Nutrition Facts

350 calories; 11 g total fat; 69 mg cholesterol; 399 mg sodium. 30 g carbohydrates; 33 g protein;

Pickled Red Onions

Ingredients

Directions

  • In a medium bowl combine the onions, vinegar, sugar, and salt. Stir to combine well. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

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