In 3-quart saucepan, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes until tender, stirring occasionally. Meanwhile, coarsely chop or shred pork. Stir pork and au jus and all remaining ingredients into pepper mixture. Cook over medium heat, 8 to-10 minutes, until heated through, stirring occasionally. Season with salt and pepper if desired.
Tip: You can substitute 2 cups of chopped cooked chicken and 1/3 cup chicken stock for the purchased pork roast and au jus.
Serving Suggestion: Top with sour cream, shredded cheese and diced avocado.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 300, Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 760mg, Carb 25g, Fiber 9g, Sugar 5g, Protein 27g, Vitamin A 10%, Vitamin C 45%, Calcium 6%, Iron 15%