Southwest Shredded Pork Salad

• 1 boneless pork loin roast (3 to 4 pounds)
• 1-1/2 cups apple cider or juice
• 1 can (4 ounces) chopped green chiles, drained
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon chili powder
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 12 cups torn mixed salad greens
• 1 can (15 ounces) black beans, rinsed and drained
• 2 medium tomatoes, chopped
• 1 small red onion, chopped
• 1 cup fresh or frozen corn
• 1 cup crumbled cotija or shredded part-skim mozzarella cheese
• Salad dressing of your choice

1. Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.
2. Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing.
3. Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

pork loin, apple cider, green chiles, garlic, salt, hot pepper, chili powder, pepper, ground cumin, oregano, black beans, tomatoes, red onion, corn, crumbled cotija, salad dressing

Taken from www.tasteofhome.com/recipes/southwest-shredded-pork-salad/ (may not work)