Trim the pork roast, cutting off any excess fat. Place in a slow cooker with one jar FODY Salsa. Cover and cook on low for 8 to 10 hours. Alternatively cook on high for 4 to 5 hours. Once pork roast is done, remove from slow cooker and using two forks, pull the meat apart. Keep warm while you dice the vegetable toppings. Serve with a little extra salsa and toppings as desired and tolerated.
Recipe developed by Stephanie Clairmont.
Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author, teacher and founder of www.BeyondFODMAPs.com. She was diagnosed with IBS in 2007 and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey with the Beyond FODMAPs Insider’s Club.