Honey Spiked Chipotle Pork

Servings 4 servings


  • 2 pound pork loin
  • 2 teaspoons coconut oil
  • 1 medium red onion chopped
  • 3 cloves garlic pressed
  • 1 medium red bell pepper de-seeded, de-ribbed and chopped
  • 1 14.5-oz. can crushed tomatoes
  • 1 cup low sodium chicken broth or use homemade
  • 2 tablespoons apple cider vinegar
  • 2 chipotle chili peppers
  • 1/3 cup honey
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 4 large leaves romaine lettuce


  • Place first 5 ingredients (pork loin through red bell pepper) in a slow cooker.
  • In a food processor, blend together remaining ingredients (tomatoes through crushed red pepper flakes); pour mixture over pork and veggies in the slow cooker, making sure they’re entirely saturated.
  • Cover and cook on LOW for 8 to 10 hours. Shred pork with two forks and blend with slow cooker juices.
  • Fill large Romaine lettuce leaves with shredded pork, veggies and some slow cooker juices.


SERVING SUGGESTION: Add a relish tray of carrot, celery and jicama sticks, English cucumber spears and whole black olives.
NUTRITION: Per Serving: 384 Calories; 11g Fat; 35g Protein; 41g Carbohydrate; 4g Dietary Fiber; 71mg Cholesterol; 805mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
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