Balsamic Shredded Pork, Shredded Cuban Pork, Herb Roasted Pork Tenderloin

Balsamic Shredded Pork

  • 2 lb. boneless pork sirloin roast (or shoulder roast)
  • ½ teas. garlic powder
  • ½ teas. red pepper flakes
  • 1 Tbsp. honey
  • 1/3 cup low sodium chicken stock
  • 1/3 cup balsamic vinegar
  • 1 Tbsp. Worcestershire sauce
  • salt and pepper to taste

Season the pork with the garlic powder, salt, pepper and red pepper flakes. Place pork roast in slow cooker. Mix the broth, vinegar, Worcestershire sauce together and pour this liquid mixture over the pork roast in the slow cooker. Pour the honey over the roast. Cook pork roast in the slow cooker on high for 4 hours or on low for 6-8 hours. When roast is done remove it from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and mix with the sauce. Keep shredded pork warm until ready to serve. Recipe makes 8 servings Estimated WW Smart points 5 per serving.

Shredded Cuban Pork

  • 3 lb. boneless pork shoulder or sirloin roast
  • 6 cloves garlic
  • 2/3 cup grapefruit juice (juice from 1 grapefruit)
  • Juice from 1 lime
  • ½ Tbsp. fresh oregano
  • ½ teas. cumin
  • 1 bay leaf
  • salt and pepper to taste

Cut the pork into 4 pieces. Place the pork into a zip lock bag. In a small blender or food processor combine the garlic, grapefruit juice, lime juice, oregano, cumin, salt and pepper and blend until smooth. Pour this mixture over the pork and allow the meat to marinade at room temperature for 1 hour or in the refrigerator overnight. Transfer the pork with the marinade to a slow cooker and add the bay leaf. Cook on low for 8 hours or on high for 4 hours. Remove the pork from the slow cooker and shred using two forks. Place the pork back into the slow cooker with the liquid. Remove bay leaf. Keep shredded pork warm until ready to serve. Pork is good served with lime wedges, chopped cilantro and/or hot sauce or salsa. Recipe makes 10 servings Estimated WW Smart points 5 per serving.

Herb Roasted Pork Tenderloin

  • 2 lb. pork tenderloin
  • 2 teas. olive oil
  • 2 teas. dried thyme
  • 2 teas. dried oregano
  • 1 teas. garlic powder
  • 1 teas. onion powder
  • salt and pepper to taste

Preheat oven to 400 degrees F. Spray a roasting pan with cooking spray. In a small bowl combine the thyme, oregano, garlic powder, onion powder and salt and pepper. Rub the olive oil all over the pork tenderloin and then sprinkle the herb mixture over the tenderloin. Transfer the tenderloin to the prepared roasting pan and place in preheated oven. Roast pork until a thermometer inserted in the center of the roast reaches 160 degrees F, about 30 minutes. Let roast stand for 10 minutes before slicing into thin slices. Recipe makes 8 servings Estimated WW Smart points 3 per serving.