This recipe takes pulled pork sandwiches and gives them a little Mexican flare. They are super simple to make, and the leftovers are very easy to reheat, so you may be able to stretch this one out over two or more meals!
As you may already know from my last “20 minutes or less” meal plan and recent recipes, I am on a “quick and easy recipes” kick right now. I have been making recipes that are quick to make and only require a few ingredients. We have been busy with several projects lately, so I just want to get in and out of the kitchen. Because these sandwiches are cooked in a slow cooker, these can be put together very quickly, and the slow cooker will do all the work for you.
4 ways to make this recipe your own:
Here are a few variations you might like…
Take away the bun to make it gluten free and just 4 WW SP per serving.
Trying to stay away from gluten, or want to lower the Smart Points per serving? Skip the bun and make these into a lettuce wrap instead. If you take away the buns and just eat 1/2 cup of the shredded pork, it will shave off 2 SP, making one serving just 4 WW SP.
Use a tortilla in place of the bun.
Another way to eat this, that tastes great, is to swap out the bun for a 2 WW SP flour tortilla. We had leftovers, so the next day, for a quick lunch, I scooped the pork mixture onto a tortilla, sprinkled a little cheese, and microwaved it for 30 seconds. I loved it!
Add a little melted cheese.
Want to add cheese and let it melt on the sandwich? I would recommend either provolone or Monterey Jack cheese. (If you use a piece of thin-sliced cheese, it will just add one Smart Point to each sandwich).
Pile up some extra vegetables.
I included the onion and peppers into the meat mixture, letting it cook in the slow cooker, but you could also top the sandwich with some extra red or green peppers and extra onion.
Here is what you need:
1 medium green pepper
1 small onion
1/2 cup salsa
2/3 cup water
1 package (1 oz.) reduced sodium taco seasoning mix
1-1/2 pound lean pork chops
8 light buns
Here is what you do:
Chop green pepper and onion into 1-2 inch pieces.
Trim fat off of pork.
Mix together salsa, water, and taco seasoning.
Place pork in the slow cooker and top with peppers, onion, and the salsa mixture.
Allow to cook 4 hours on high or 8 hours on low.
Remove pork from the slow cooker and shred with 2 forks. Return to the slow cooker.
With slotted spoon, measure out 1/3 cup pork mixture onto bottom half of each bun.
Makes 8 sandwiches.
One sandwich is 1/3 cup pork mixture and one light bun.
One sandwich is 6 WW SP.
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- Serves: 8 servings
- Serving size: 1 sandwich
- Calories: 227
- Fat: 7 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 23 g
- Sugar: 3 g
- Sodium: 486 mg
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 56 mg
- 1 medium green pepper
- 1 small onion
- ½ cup salsa
- ⅔ cup water
- 1 package (1 oz.) reduced sodium taco seasoning mix
- 1-1/2 pound lean pork chops
- 8 light buns
- Trim fat off of pork.
- Mix together salsa, water, and taco seasoning.
- Place pork in the slow cooker, and top with peppers, onion and the salsa mixture.
- Allow to cook 4 hours on high or 8 hours on low.
- Remove pork from the slow cooker and shred with 2 forks. Return to the slow cooker.
- With slotted spoon, measure out ⅓ cup pork mixture onto bottom half of each bun.
- Serve immediately.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.