Spicy Pulled Pork

Ingredients

• 2 1/2  pounds  boned beef chuck
• 1  can (14 1/2 oz.) chopped tomatoes
• 1  can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
• 1  can (4 oz.) diced jalapeño chilies, drained
• 1  onion, chopped
• 3  cloves garlic, minced
• 2  tablespoons  ground dried New Mexico chile or regular chili powder
• 1  tablespoon  honey
• 2 1/2  teaspoons  kosher salt
• 1  teaspoon  ground cumin
• 2  cups  beef broth

Preparation

1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Serve in a tortilla.

I like to serve mine with Spanish Rice and Refried beans! Top with sour cream, salsa, and shredded lettuce.

4 oz Beef                        330  cal.

Tortilla                            150  cal

Refried beans 1/2 cup     100  cal

Spanish Rice 1/4 cup      140  cal

Total with out toppings   720 Cal

Toppings 

1 Tablespoon                  30 cal

1 Tablespoon Salsa           5 cal

Lettuce I don't count because it takes 1 1/2 cups to equal 15 calories.

Toppings total                  35 cal

Now 1 full serving is way to much for me so I usually only have a half of one. Also you can always do less bean or less Spanish Rice to make it even lower in calories.