Good morning! I hope everyone had a relaxing and wonderful weekend! Last day of January, here we are…bring on spring!
Mr. Prevention and I are pretty good about eating at home and keeping dining out to a minimum. We eat out consistently once a week, and often times two — almost always on Friday and Saturdays nights. Occasionally, he will throw me for a loop and request a Thursday dinner out, but it’s not too common since we both work Monday through Friday.
When I dine out, I like to order something I either wouldn’t or couldn’t make at home, or that Mr. Prevention doesn’t like (i.e. coconut anything, polenta, etc.). And then there’s other restaurants that I love and adore for their simplicity and healthfulness…one of those restaurants being Chipotle. While there are nutrition pit-falls on Chipotle’s menu (i.e. 290 calorie tortillas, 1/2 cup portions of sour cream, and handfuls of cheese), the overall quality is there — plenty of lean meats, vegetables, and fiber (beans!).
In perusing Chipotle’s menu online one day, I saw that the Barbacoa pork offered a few less calories than the chicken, carnitas, and steak options. Curiosity got the best of me, and so that’s what I ordered in my burrito bowl (hold the sour cream and cheese, please!). The meat was so tender, juicy, and perfectly seasoned. I’m a Barbacoa convert…I get it every time!
When I saw a slow-cooked Barbacoa recipe land in my inbox from Skinny Taste, it went onto this week’s menu with no hesitation. Chipotle at home? Yes please! This is a dish I do want to make at home…on the regular!
2.5 lbs pork loin roast, all fat trimmed
salt and pepper, to season
garlic powder, to season
6 oz Coke Zero
1/4 cup brown sugar (unpacked)
1/4 cup water
8 oz Coke Zero
6 oz can sliced green chilies
8 oz tomato sauce
1 3 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more. Yield: 10 servings (4 oz. each).
Nutrition Information (per 4 oz): 213 calories; 7.1 g. fat; 69 mg. cholesterol; 342 mg. sodium; 13.2 g. carbohydrate; 0.8 g. fiber; 25.7 g. protein
Result: Mmmm! This was EXCELLENT! Certainly one of my favorite crock pot recipes. I was pleasantly surprised as to how LEAN this cut was. All of the fat was easily removed by trimming and it was overall extremely lean and flavorful — oh, and MOIST! Enjoy!
To go along with the Barbacoa, I made a pico de gallo consisting of 2 Roma tomatoes, 1/4 cup diced onion, 1/4 cup chopped cilantro, 1 teaspoon of olive oil, 1 clove mined garlic, and salt and pepper to taste. Perfection!
Recap: Cilantro-Lime Rice (rice with chopped cilantro and a squeeze of fresh lime juice), black beans, Barbacoa pork, lettuce, corn, pico de gallo, and a dollop of low-fat sour cream. Heavenly!
Have I mentioned how much I love Mexican food?!
Question: What would go in your burrito bowl?
Have a great (and tasty!) week,