Hungry Girl

Got the Hungry Girl cookbook for Christmas and finally made a recipe using it.  This is the recipe.  I did use 2 lb. pork shoulder.  NOT enough for my family of pulled pork lovers.  Go bigger if you have a family that likes it or if you want to food saver it and freeze for another time.  (Just boil the frozen packet in a pan.  This way it doesn't get dry.)

C-R-O-C-K in the U-S-A! (Sing it with us!) We're getting ready to celebrate the Fourth of July with some seriously delicious and completely guilt-free grub. Look what we've got in the crock pot...  'Cue the Pulled Pork PER SERVING (2/3 cup): 220 calories, 6g fat, 540mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein -- PointsPlus® value 5* No-guilt BBQ pork!?! Prepare to be wowed...  Ingredients: 1 cup canned tomato sauce 1/2 cup ketchup 2 tbsp. plus 2 tsp. brown sugar (not packed) 2 tbsp. plus 2 tsp. cider vinegar 2 tsp. garlic powder 2 cups sliced onion, cut into 2-inch strips 3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat 3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat Optional: crushed red pepper Directions: To make the sauce, place all ingredients except onion and pork in the crock pot. Stir until mixed. Add onion and pork and coat well with the sauce. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is fully cooked. Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. If you like, season to taste with crushed red pepper. Yum time! MAKES 6 SERVINGS