Crockpot Pork Salsa Verde

1. In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.

2. Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.

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Nutrient	Quantity
Total fats	61.433 g
Protein	186.6561 g
Carbohydrates	387.9896 g
Energy	2897.0406 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4413 g
Water	977.3073 g
Aspartic acid	17.9855 g
Calcium, Ca	196.665 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1836 g
Lutein + zeaxanthin	263.3385 g
Fiber, total dietary	27.23 g
Carotene, beta	911.5978 g
Niacin	86.6922 mg
Hydroxyproline	0.374 g
Vitamin A, RAE	91.7392 g
Fatty acids, total trans-polyenoic	0.136 g
Arginine	12.5862 g
Riboflavin	1.7467 mg
Tocopherol, beta	0.0199 mg
Fatty acids, total polyunsaturated 15:0	0.0136 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2185 g
Fatty acids, total saturated 20:1	0.3241 g
Glutamic acid	31.6806 g
Sodium, Na	662.117 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1831 g
Total lipid (fat)	61.433 g
Manganese, Mn	19.8072 mg
Fructose	4.658 g
Proline	7.5916 g
Fatty acids, total saturated 16:0	12.7308 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.0524 g
Sucrose	1.4851 g
Choline, total	421.1973 mg
Fatty acids, total polyunsaturated 18:1 t	0.2992 g
Sugars, total	15.0883 g
Serine	8.2074 g
Fatty acids, total saturated 10:0	0.0211 g
Fatty acids, total saturated 18:0	5.742 g
Fatty acids, total saturated 20:4 undifferentiated	0.3468 g
Vitamin B-6	8.8564 mg
Selenium, Se	226.8199 g
Ash	16.7577 g
Vitamin D	122.4003 IU
Fatty acids, total saturated 18:1 undifferentiated	23.9428 g
Pantothenic acid	12.9044 mg
Phenylalanine	8.0335 g
Copper, Cu	1.7324 mg
Betaine	21.4799 mg
Thiamin	6.8061 mg
Retinol	6.8 g
Methionine	4.8319 g
Iron, Fe	15.5 mg
Carbohydrate, by difference	387.9896 g
Phosphorus, P	3267.531 mg
Folate, total	138.2277 g
Fatty acids, total polyunsaturated 18:2 t,t	0.136 g
Tocopherol, gamma	0.5481 mg
Lycopene	5111.8083 g
Alanine	10.6988 g
Cholesterol	455.601 mg
Valine	9.7545 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0213 g
Fatty acids, total saturated 18:2 undifferentiated	9.9717 g
Glycine	8.3799 g
Carotene, alpha	200.7223 g
Glucose (dextrose)	5.4397 g
Fatty acids, total saturated 14:0	0.6524 g
Zinc, Zn	23.0189 mg
Isoleucine	8.7303 g
Tocopherol, delta	0.136 mg
Fatty acids, total saturated 12:0	0.0355 g
Fatty acids, total polyunsaturated	10.9713 g
Fatty acids, total saturated 14:1	0.0069 g
Leucine	15.4308 g
Tocotrienol, alpha	0.1528 mg
Vitamin A, IU	1715.4486 IU
Folate, DFE	138.2277 g
Tryptophan	2.0169 g
Vitamin C, total ascorbic acid	40.831 mg
Phytosterols	38.3637 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	18.5473 g
Fatty acids, total saturated 20:0	0.0612 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	6.917 g
Vitamin B-12	3.676 g
Vitamin K (phylloquinone)	17.4514 g
Fatty acids, total saturated	19.4643 g
Histidine	7.2595 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0068 g
Fatty acids, total monounsaturated	25.4567 g
Threonine	7.9344 g
Folate, food	138.2277 g
Fatty acids, total polyunsaturated 17:0	0.1088 g
Vitamin D (D2 + D3)	2.72 g
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	2.72 g
Vitamin E (alpha-tocopherol)	4.9235 mg
Fatty acids, total trans	0.4352 g
Fatty acids, total trans-monoenoic	0.2992 g
Magnesium, Mg	755.9029 mg
Lysine	15.0313 g
Potassium, K	4767.3555 mg
Cystine	2.1389 g
Fluoride, F	6.4159 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown rice	3 cups	1720.62	362.5152	13.1772
Onion	1	60	14.01	0.15
Tomato	1.33 cups	35.76	7.7281	0.3973
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	0	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
cumin	1 teaspoon	7.875	0.929	0.4677
chicken broth	0.5 cup	0	0	0
pork loin	1.5	1054.0024	0	47.1921
green chili salsa	1 jar	0	0	0