Prep: 35 minutes
Slow Cook: 5 hours • Serves: 4
1-1/4 cups PICS BBQ sauce
1 Market 32 boneless pork loin end roast (about 3 pounds)
2 medium carrots, chopped
1 small jalapeño pepper, thinly sliced
1/2 cup fresh or frozen PICS corn kernels, thawed if necessary
1 tablespoon PICS olive oil
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1/3 cup PICS plain nonfat Greek yogurt
2 tablespoons PICS yellow mustard
1 tablespoon PICS honey
2 cups prepared PICS quick-cooking brown rice
2 green onions, thinly sliced
1 avocado, peeled, pitted and sliced
1/2 cup shredded red cabbage
1. In small bowl, whisk garlic, BBQ sauce and 1/2 cup water. In 5- to 6-quart slow cooker, add pork; pour BBQ sauce mixture over pork. Cover and cook on high 5 hours or low 10 hours or until pork is very tender. With 2 forks, shred pork in slow cooker. Makes about 5-1/2 cups.
2. Preheat oven to 400°. In medium bowl, toss carrots, jalapeño, corn, oil, salt and pepper; spread in single layer on rimmed baking pan. Roast vegetables 25 minutes or until golden brown and tender.
3. In small bowl, stir yogurt, mustard and honey until combined.
4. Divide rice into 4 bowls; top with onions, avocado, cabbage, 2-1/2 cups pork mixture and roasted vegetables, and drizzle with yogurt mixture. Refrigerate remaining pork in an airtight container up to 6 days. Use leftover pork in the Hawaiian Pulled Pork Sliders recipe.
Approximate nutritional values per serving:
510 Calories, 17g Fat, 4g Saturated Fat, 77mg Cholesterol, 667mg Sodium,
56g Carbohydrates, 8g Fiber, 20g Sugars, 13g Added Sugars, 35g Protein