Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and sauté for 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; sauté for 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated. Sprinkle with green onions.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 230 (49%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 81.9mg||25 %|
|Sodium 1170mg||40 %|
|Potassium 1193mg||31 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.7g|
|Protein 29.4g||42 %|
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Calories per serving: 467
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