2.5 lb boneless pork loin roast center cut, trimmed of fat
2 tsp red wine vinegar
2 tsp mesquite liquid smoke
1 tsp garlic powder
1 tsp sea salt
Barbecue Sauce ( I used Stubb's and it's the best!)
Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.
3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)
I made sauteed squash to go with the sandwiches and it's the perfect side dish for it!
Yellow Squash, sliced
Diced Onions (I used frozen.)
2 tbsp butter
Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns.
1 whole onion, chopped (I used frozen chopped onion, Easy!)
2 cloves garlic
tortillas or taco shells
shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!
Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!
1 package suger free white chocolate instant pudding
12 oz fat free Cool Whip, thawed
Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.