Pork Two Ways: Recipe of the Week


Recipe of the Week: Pork Two Ways – Pulled Pork and Posole


Anyone else just take their Christmas tree down? Guilty here. #sorrynotsorry I’m still adjusting from December’s work commitments, extra social events, and attempting weekly to keep up with having at least ONE bin of clean, folded, and put away load of laundry! And, trying to stay on budget after the extra holiday spending is a plus, too! Our family tries to eat healthy “most” of the time. One of the biggest complaints I hear from my fitness clients is, “It’s too expensive to eat healthy.” I wanted to give you a helpful tip to save on time and cost when meal planning – try to use the same ingredients in multiple ways to keep it economical AND interesting throughout the week.


Pulled pork is one of my fave go-to recipes because it’s easy to do and you can use it in so many different recipes. If you have a slow cooker, it makes the process even easier. Here’s a simple rub recipe for pork that has minimal ingredients and keeps costs low by using boneless pork butt instead of pork loin.


Chili Rubbed Pulled Pork:
Serves: 6 (½  cup each)

2.5 – 3 lb. boneless pork butt

2 T. chili powder*

1 T. smoked paprika

¼ t. cayenne pepper

½ t. garlic powder

½ t. onion powder

1 t. salt

Freshly cracked pepper

Mix the chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and some freshly cracked pepper in a bowl. Pour the spice mix over the cubed meat and toss to coat.

Place the seasoned meat in a slow cooker and cook on HIGH for four hours.

Carefully lift the meat out of the juices in the slow cooker to a large bowl or dish. Use two forks to shred the meat and remove any large pieces of fat or gristle. Serve immediately or portion and refrigerate or freeze until ready to use.


*This chili powder is not spicy. It is a mild, earthy blend of chiles and other spices commonly referred to as "chili powder" in the United States.



Pork Posole:
With January being #NationalSoupMonth, I also wanted to share a delicious soup recipe, utilizing the pulled pork from the above recipe. Posole is a rich stew, typically made with slow cooked pork, hominy, green chiles, and lots of delicious toppings. Using the leftover pork helped this recipe come together really fast, so this is a great way to take advantage of those leftovers on busy nights. Pork is the typical meat for posole, but if you have leftover chicken or beef, go ahead and use that. I kept the toppings simple to keep costs low, but if you’d like to kick it up, try adding shredded cheddar or pepper jack, sour cream (or substitute Greek yogurt for a healthier alternative), or avocado. The creaminess of any of those toppings would be an excellent contrast to the spicy broth. There’s a lot of room for customization with this recipe, so have fun with it!

Serves: 6

1 small yellow onion

2 T. vegetable or canola oil

2 T. flour

2 T. mild chili powder*

3 oz. tomato paste

½ t. cumin

½ t. garlic powder

¼ t. cayenne pepper (optional)

¾ t. salt

2 cups water

3 cups chicken broth**

4 oz. can chopped green chiles

15 oz. can hominy

1.5 cups shredded pork, chicken, or beef (pre-cooked)

1 fresh lime

½ bunch fresh cilantro


Begin by dicing one small yellow onion and adding it to a large soup pot along with 2 Tbsp vegetable or canola oil. Sauté the onion in the oil over medium heat until it is soft and transparent. Although 2 Tbsp oil seems like more than needed sauté one small onion, that amount of oil is needed to make the roux in the next step, which provides the thickening power for the soup.



Once the onion is soft, add 2 T. flour and 2 T. mild chili powder. Continue to sauté this mixture for two minutes to toast the flour and chili powder. It may be slightly dry, so stir continuously to prevent burning.


Whisk in 2 cups water, 3 oz. tomato paste, ½ t. cumin, ½ t. garlic powder, ¼ t. cayenne pepper, and ¾ t. salt, until the tomato paste has completely dissolved. Allow the mixture to come to a simmer, at which point it will thicken.



Drain one 15 oz. can of hominy (golden or white, your choice) and add it to the pot. Also add a 4 oz. can of diced green chiles. And about 1.5 cups of pre-cooked, shredded meat (I used pork, but chicken or beef would also work).


Finally, stir in 3 cups chicken broth and heat through. Top each bowl with a handful of chopped cilantro and a wedge of lime. The lime juice adds a really nice tart and fresh flavor to the broth. Enjoy this really healthy, really affordable, and really delicious “stewp” (thicker than a soup, almost like a stew)! 


Meet The Author

Contributing Writer

Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography

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