1. Place pork, ¾ cup tomato sauce, broth, chipotle peppers, oregano, and garlic powder into a 5- to 6-quart slow-cooker bowl; stir to mix well. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours or until pork shreds easily.
2. With a slotted spoon, transfer pork to a large bowl. With 2 forks, shred pork. Remove and discard all but ½ cup liquid remaining in a slow-cooker bowl. Return pork to slow cooker; stir in remaining tomato sauce. Makes about 5 cups. Serve on buns with desired toppings.
- 11 g Fat
- 4 g Saturated fat
- 100 mg Cholesterol
- 1212 mg Sodium
- 34 g Carbohydrates
- 7 g Fiber
- 44 g Protein
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Nutritional Information
- 11 g Fat
- 4 g Saturated fat
- 100 mg Cholesterol
- 1212 mg Sodium
- 34 g Carbohydrates
- 7 g Fiber
- 44 g Protein
Directions
1. Place pork, ¾ cup tomato sauce, broth, chipotle peppers, oregano, and garlic powder into a 5- to 6-quart slow-cooker bowl; stir to mix well. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours or until pork shreds easily.
2. With a slotted spoon, transfer pork to a large bowl. With 2 forks, shred pork. Remove and discard all but ½ cup liquid remaining in a slow-cooker bowl. Return pork to slow cooker; stir in remaining tomato sauce. Makes about 5 cups. Serve on buns with desired toppings.