Name: Tender Slow-Cooked Shredded Pork with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork Shoulder (lean trim); 1 cup chopped Zucchini; 1 cup diced Red Bell Pepper; 1/2 medium Red Onion, sliced; 1 tsp Olive Oil; 1/2 tsp Garlic Powder; 1/2 tsp Dried Rosemary; Salt and Black Pepper to taste

Tender Slow-Cooked Shredded Pork with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Shredded Pork with Roasted Vegetables

Savor the heartiness of slow-cooked shredded pork perfectly paired with a medley of roasted vegetables. This dish offers a balance of tender, savory meat and naturally sweet, caramelized veggies, accented with a hint of herbs and olive oil for a satisfying, nutrient-packed meal.

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NUTRITION

Protein

33.8g

Fat

19.6g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (lean trim)

1 cup chopped Zucchini

1 cup diced Red Bell Pepper

1/2 medium Red Onion, sliced

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the pork shoulder generously with salt, black pepper, garlic powder, and dried rosemary.
3
Place the pork in a slow-cooker with a splash of water or broth, and slow-cook on low for 6-8 hours until tender and easily shreddable.
4
Once cooked, shred the pork using two forks.
5
Meanwhile, toss the chopped zucchini, red bell pepper, and red onion in olive oil, salt, and black pepper.
6
Spread the vegetables thinly on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.
7
Plate a serving of roasted vegetables and top with a portion of shredded pork.
8
Serve warm and enjoy the hearty blend of flavors.