This recipe features Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Serving the pulled pork over cooked spaghetti squash instead of on a bun makes this a low-carb meal. Read the entire article by Lois Manno on the Burn! Blog here.
1 pork tenderloin, 1.5-2 pounds
1 jar Frontera Chipotle Pumpkin Salsa with Roasted Tomatillo
1/3 cup water
cooked spaghetti squash
Wash the tenderloin and pat dry. Season lightly with salt and pepper. If you’re using a small crock pot like I did, cut the tenderloin into two halves and place it in the crock pot. Pour the entire jar of salsa over the meat, along with the water. Make sure the salsa gets around and under the meat. Set the crock pot on low and cook for the amount of time recommended for your slow cooker. Because tenderloin is lean and a fairly small volume of meat, mine was done pretty quickly (in 4 hours). It’s done when you can pull it apart easily with a fork. Remove the tenderloin onto a plate and shred it.
Take the cooking juice out of the crock pot and place it into a saucepan. Simmer until it has reduced by about half.
Serve the cooked spaghetti squash with the pulled pork on top, and cover with the pumpkin sauce reduction. I enjoyed some sliced dill pickle with mine. Of course, if you want to make a traditional pulled pork sandwich, forget the squash and use bread.