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Dear Good Measure family,
With a heavy heart, we want to share that Good Measure is closing our doors starting December 31, 2024. Good Measure was a unique startup brand nurtured by G-Works, General Mills' corporate venture studio, dedicated to solving food-related problems through innovation. As part of our commitment to innovation and ensuring we're meeting the needs of our community, G-Works regularly reviews its innovation portfolio and evaluates investment decisions. Recently, after careful consideration, the difficult decision was made to no longer pursue Good Measure as a brand. Stock up on your favorite Good Measure products, available for a limited time at Meijer, Hy-Vee, Kroger, Publix, CVS, ShopRite, Sprouts, Albertsons and Safeway, while supplies last.
Although our journey ends here, we’re forever grateful to you. Thank you for allowing us to be part of your wellness journey!
We’re shutting down our brand 12/31/24. Until then, please use our Store Locator to find the last of our Bars in stores nationwide!
Enjoy party-perfect hot sandwiches in a help-yourself style. Investing in a low-carb lifestyle doesn't mean you have to miss out on delicious flavors. Once you've given this low-carb recipe a try, it's sure to become a household staple.
Enjoy party-perfect hot sandwiches in a help-yourself style.
Ingredients
1pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1medium onion, thinly sliced
2cups barbecue sauce
3/4cup Old El Paso™ Thick 'n Chunky salsa
1tablespoon chili powder
1teaspoon ground cumin
1bag (1 pound) frozen stir-fry bell peppers and onions
1/2teaspoon salt
18Old El Paso™ flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Directions
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
Cover and cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Recipe Note
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.
You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.
Use the shredded pork for taco, enchilada and burrito fillings