Ingredients
FOR THE PORK CARNITAS:
- 4 bone in pork chops
- 1 cup orange juice
- 1 cup pineapple juice
- 3 cloves garlic
- 1 TBSP Ground Coriander
- 1 TBSP Ground Cumin
- 1 TBSP Chili Powder
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 1 TBSP Pepper
FOR THE BBQ SAUCE:
- 1 cup Ketchup
- 2 TBSP Brown Sugar
- 2 TBSP Dijon Mustard
- 1/2 Cup Distilled White Vinegar
- 1/2 cup orange juice
- 2 TBSP Honey
- 1 TBSP Salt
- 1 TBSP Pepper
- 1 TBSP Chili Powder
- 1 TBSP Ground Coriander
- 1 TBSP Ground Cumin
- 2 TBSP Finely Chopped Chipotles in Adobo
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
FOR THE SLAW:
- 2 Cup Chopped Green Cabbage
- 1 Cup Thinly Sliced Red Onion
- 1/2 Cup Cilantro, Shredded
- Juice of 2 limes
- 1/2 cup Nonfat Plain Greek Yogurt
Instructions
- Lay 4 Pork Chops in the slow cooker. Add the juices, garlic and powders evenly over the pork chops. Place lid on slow cooker and turn the slow cooker on low for 6 hrs, rotating pork chops half way through. Once done,let pork chops cool slightly and shred into bite sized pieces.
- Make BBQ Sauce: Add all ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 min, until thickened. Remove from heat and add the pork to the BBQ Sauce and toss together.
- Make the slaw: Chop the cabbage and red onion. Place in a medium bowl and add cilantro. Add Lime juice and greek yogurt. Toss together until evenly distributed.
- Serve in corn tortillas and chips with salsa.
Recipe and Photo: Foodista / CC BY
