By Consumer Dummies

This gluten-free shredded pork recipe can be used to make a variety of meals. Dress it up with condiments and extras such as sour cream, shredded lettuce, refried beans, olives, salsa, diced tomatoes, jalapeño peppers, spicy carrots, and guacamole, and use it for the following:

  • Burritos

  • Enchiladas

  • Fajitas

  • Nachos

  • Quesadillas

  • Salads

  • Sandwiches

  • Tacos

  • Tostadas

Yes, meat is gluten-free initially. If you buy roasts, chops, or any other whole piece of meat, you don’t need to be concerned from a gluten standpoint. If, however, you pick up a package of marinated beef kebabs or preseasoned pork tenderloin, you’ll need to check what ingredients have been used in the marinade and seasonings.

Preparation time: 15 minutes

Cooking time: 4–5 hours

Yield: 4 servings

2 pounds boneless pork shoulder-blade roast

1 cup chicken broth

2 large onions, cut into quarters

4 jalapeño peppers, sliced

3 teaspoons minced garlic (about 6 cloves)

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons dried, crushed oregano

Salt and pepper to taste

  1. Trim the fat from the pork. Place all the meat in the slow cooker, cutting the pork roast into pieces if it doesn’t fit. Add the chicken broth, onions, jalapeño peppers, garlic, coriander, cumin, oregano, and salt and pepper.

  2. Cover and cook the pork on the high-heat setting for 4 to 5 hours. Use a slotted spoon to get the meat out of the liquid; discard the liquid. When the meat cools, use two forks to shred it.

Per serving: Calories 393 (From Fat 194); Fat 22g (Saturated 7g); Cholesterol 133mg; Sodium 510mg; Carbohydrate 9g (Dietary Fiber 3g); Protein 39g.