Slow Cooker Pulled Pork

Ingredients

Slow Cooker Pulled Pork 

• 4 pork tenderloins, 454 g (1 lb. each) 
• 6 cups (1.5 L) sodium-reduced chicken broth
• 2 yellow onions, coarsely chopped
• 3 cloves of garlic or 15 mL (1 tablespoon) minced garlic 
• 30 mL (2 tablespoons) Worcestershire sauce
• 15 sprigs fresh thyme or 15 mL (1 tablespoon) dried thyme
• 10 mL (2 teaspoons) pepper 
• 6 drops of liquid smoke

Rutabaga and carrot purée

• 2 medium rutabagas, unpeeled, in large pieces
• 6 large carrots, unpeeled, in chunks
• 500 mL (2 cups) 0% evaporated milk
• 2 cloves garlic or 15 mL (1 tablespoon) minced garlic
• 10 mL (2 teaspoons) onion powder
• Pepper and salt

Topping

• 1 L (4 cups) frozen corn kernels

Preparation

Slow Cooker Pulled Pork

1. Place all ingredients in a slow cooker and cook on high for 6 hours.

2. Flake pork with a fork and mix with broth.

Rutabaga and carrot purée

3. In a pot of boiling water over high heat, boil rutabaga and carrots for 20 minutes or until tender. Drain the cooking water or save it for a soup. 

4. In a blender, puree rutabaga, carrot, evaporated milk, garlic and onion powder until smooth. Season with pepper and salt to taste.

Assembling the layer

5. When ready to serve, assemble the plate by placing a base of mashed veggies, pulled pork and garnish with corn kernels on top.

Nutritional Information (for 1/12 of the recipe)

Calories 348 kcal
Fat 5 g
Carbohydrates 36 g
Fibre 6 g
Protein 39 g
Sodium 883 mg