Place Enchilada Sauce, Jam, brown sugar, and tenderloin in a large freezer bag. Use your hands to move the ingredients in the bag around enough to combine them and coat the pork. Freeze until you are ready to use.
To cook: Completely thaw out the contents of the freezer bag. Add the entire contents of the freezer bag into a slow cooker. Cook on high for 3-4 hours. Remove from slow cooker and slice. For pulled pork, cook on high for 5-6 hours. Shred the pork. Reduce cooking liquid and use as a sauce.
Calories 180; Fat 3.5 g; Saturated Fat 1 g; Carbohydrate 12 g; Fiber 1 g; Protein 24 g; Cholesterol 75 mg; Sodium 135 mg
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 36 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 73.7mg||23 %|
|Sodium 59.6mg||2 %|
|Potassium 448.8mg||12 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.3g|
|Protein 23.4g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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