Makes 10 servings, each approximately 310 calories, 14 grams fat, 14 grams carbs, 4 grams fiber, 30 grams protein; 8 WW Points+ (plus tortillas and condiments)
4 pound pork shoulder roast, trimmed (about 3 pounds trimmed), cut in large bits to fit the slow cooker
Salt and pepper
3 TBSP ground cumin
2 14.5 cans black beans, drained and rinsed
2 large onions, sliced into thick slices
20 ounces salsa verde, mild (or hotter if you prefer)
½ cup chopped cilantro stems
Condiments for serving:
Whole wheat tortillas or lettuce leaves
Low fat sour cream with lime zest, kosher salt, and juice of 1 lime added
Chopped jalapeño pepper
Low fat grated cheese (I used colby-jack)
Chopped cilantro leaves
Place onion slices on bottom of slow cooker.
Season pork with salt, pepper, and cumin and place on top of onions.
Pour black beans over pork.
Pour salsa verde over beans.
Add chopped cilantro stems and stir around gently to combine and distribute around pork.
Cook on high for 5 hours. Shred pork with 2 forks and stir well. Cook an additional 30 minutes.
Provide tortillas, lettuce leaves and other condiments for serving.