Pork Carnitas with Chipotle BBQ Sauce and Slaw

Ingredients

FOR THE PORK CARNITAS:

4 bone in pork chops

1 cup orange juice

1 cup pineapple juice

3 cloves garlic

1 TBSP Ground Coriander

1 TBSP Ground Cumin

1 TBSP Chili Powder

1 TBSP Garlic Powder

1 TBSP Onion Powder

1 TBSP Pepper

FOR THE BBQ SAUCE:

1 cup Ketchup

2 TBSP Brown Sugar

2 TBSP Dijon Mustard

1/2 Cup Distilled White Vinegar

1/2 cup orange juice

2 TBSP Honey

1 TBSP Salt

1 TBSP Pepper

1 TBSP Chili Powder

1 TBSP Ground Coriander

1 TBSP Ground Cumin

2 TBSP Finely Chopped Chipotles in Adobo

1 TBSP Garlic Powder

1 TBSP Onion Powder

FOR THE SLAW:

2 Cup Chopped Green Cabbage

1 Cup Thinly Sliced Red Onion

1/2 Cup Cilantro, Shredded

Juice of 2 limes

1/2 cup Nonfat Plain Greek Yogurt

Preparation

Directions:

1.Lay 4 Pork Chops in the slow cooker. Add the juices, garlic and powders evenly over the pork chops. Place lid on slow cooker and turn the slow cooker on low for 6 hrs, rotating pork chops half way through. Once done,let pork chops cool slightly and shred into bite sized pieces.

2. Make BBQ Sauce: Add all ingredients into a medium sauce pan and whisk. Bring up to a simmer and cook for 15 min, until thickened. Remove from heat and add the pork to the BBQ Sauce and toss together.

3. Make the slaw: Chop the cabbage and red onion. Place in a medium bowl and add cilantro. Add Lime juice and greek yogurt. Toss together until evenly distributed.

4. Serve in corn tortillas and chips with salsa.