Ingredients Jump to Instructions ↓

  1. 1 can (14 oz) Mild Red Enchilada Sauce (Old El Paso)

  2. 1 can (4 oz) diced green chiles

  3. 3 1/2 lb bone-in pork shoulder roast, well trimmed

  4. 1 medium red onion, sliced

  5. 1/4 cup fresh lime juice

  6. 1/2 cup chopped fresh cilantro Serve with: warm corn tortillas

Instructions Jump to Ingredients ↑

  1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.

  2. At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.

  3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon and return to cooker; stir to combine.

  4. To serve: Spoon pork mixture on warmed tortillas, top with marinated onions, fold and eat.


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