Ingredients: 1 1/4 lb pork tenderloin 1/2 C onion, chopped 1 1/2 tsp Splenda 1 tsp ground cumin 1/8 tsp ground cinnamon 9 large garlic cloves, peeled and smashed 3 chipotle chiles, canned 1 lime (juiced) 2 Tbsp olive oil (divided) 3/4 tsp kosher salt 1/2 C low-sodium chicken broth
Combine onion, Splenda, cumin, cinnamon, garlic, chiles, lime juice, and 1 Tbsp olive oil in a food processor; process until smooth. Pour this mixture into a zip-loc bag, add the pork and marinate for at least 1 hour in the refrigerator.
Pour the chicken broth into the crock pot, add the pork and cook on low for 4 hours. When the pork is done, shred with forks and place it back in the crock pot.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.