Southwest Pulled Pork

2 tablespoons vegetable oil
2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast)
1/2 teaspoon salt
1 medium onion, chopped
1 large green bell pepper, chopped
3/4 cup chili sauce
1/2 cup purchased mole sauce*
1 teaspoon ground cumin
1 teaspoon chili powder

1. Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt. Cook 4 to 6 minutes or until browned on all sides. Place pork, onion and bell pepper in 4- to 5-quart slow cooker.

2. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork and vegetables with slotted spoon; place on plate. Reserve 3/4 cup of the liquid; discard remaining liquid. Return liquid to slow cooker; stir in chili sauce, mole sauce, cumin and chili powder. Shred pork; stir into sauce in slow cooker, along with vegetables. Cover and cook on low 15 to 20 minutes or until heated through.

TIP *Mole (pronounced MOH-lay) is an intricate, rich Mexican sauce with many versions. It usually contains chiles, ground nuts or seeds, spices and sometimes chocolate. Look for it in the Hispanic section of the grocery store or specialty markets. If you can’t find mole sauce, substitute taco sauce. Because the consistency of taco sauce is much thinner than mole sauce, you may need to reduce the amount of reserved liquid to 1/3 to 1/2 cup.

6 servings

PER SERVING: 375 calories, 22 g total fat (6.5 g saturated fat), 30 g protein, 12.5 g carbohydrate, 85 mg cholesterol, 770 mg sodium, 3.5 g fiber