Salsa verde pulled pork

Pork contains all nine essential amino acids (“building blocks” of protein), which your body needs to grow and repair tissues! 

Ingredients:
2 large sweet onions, halved and thinly sliced
4 tablespoons dark brown sugar, divided
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons garlic powder
3 pounds lean pork Boston butt
16-ounce bottle salsa verde (green salsa)

Directions:
1. Place sliced onion in a 5- to 6-quart slow cooker. Sprinkle 3 tablespoons dark brown sugar over the top.
2. In a small bowl, combine remaining dark brown sugar, paprika, chili powder and garlic powder. Stir until well-combined. Rub mixture over the pork and place it in the slow cooker.
3. Pour salsa verde (entire bottle) over the pork. Cook on low for 7 to 9 hours.
4. Remove pork from slow cooker and shred with two forks. Return the shredded pork to slow cooker to reheat. Stir to combine with the salsa verde and juice from the meat. Enjoy warm!

Makes 12 servings

Carb choices per serving: 1

*Option not included in nutrition facts.

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