Cola-Chipotle Pork Tortas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, chopped3 canned chipotle chile peppers in adobo sauce1 tablespoon lime juice4 cloves garlic, minced1 teaspoon ground cumin1 - 12 ounce can diet coke1 - 1 1/2 lb boneless pork tenderloin, fat trimmed1/2 cup non fat greek yogurt, plain8 Healthy Life hamburger bunsSalt and ground black pepper, to taste
1. In a blender or food processor combine onion, chipotle chile peppers, lime juice, garlic, and cumin. Cover and blend or process until smooth, adding as much of the cola as needed to make a smooth mixture. Stir in remaining cola.
2. Trim excess fat from meat. Season meat generously with salt and pepper. Place meat in slow cooker. Pour cola mixture over pork.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker; remove cooking liquid from slow cooker and reserve. When meat is cool enough to handle, use two forks to shred meat, discarding any fat. Return meat to cooker. Skim fat from cooking liquid; transfer 1 cup cooking liquid to a small saucepan. Bring to boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to 1/2 cup. Season to taste with salt.
5. Stir 1 tablespoon reduced cooking liquid into the yogurt. Spread yogurt on cut sides of buns. Add remaining reduced cooking liquid to shredded meat and stir to moisten. Use a slotted spoon to remove meat from slow cooker; serve on buns.
Serving Size: Makes 8 servings
2. Trim excess fat from meat. Season meat generously with salt and pepper. Place meat in slow cooker. Pour cola mixture over pork.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker; remove cooking liquid from slow cooker and reserve. When meat is cool enough to handle, use two forks to shred meat, discarding any fat. Return meat to cooker. Skim fat from cooking liquid; transfer 1 cup cooking liquid to a small saucepan. Bring to boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to 1/2 cup. Season to taste with salt.
5. Stir 1 tablespoon reduced cooking liquid into the yogurt. Spread yogurt on cut sides of buns. Add remaining reduced cooking liquid to shredded meat and stir to moisten. Use a slotted spoon to remove meat from slow cooker; serve on buns.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 273.0
- Total Fat: 7.7 g
- Cholesterol: 67.2 mg
- Sodium: 93.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.3 g
- Protein: 30.9 g
Member Reviews