MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
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jaya Koirala
[email protected]I used boneless pork loin for this recipe and it turned out tough. I think next time I will use pork shoulder instead.
Ari Ari
[email protected]This was my first time making Mexican pork and it turned out amazing! The pork was so tender and the sauce was flavorful. I will definitely be making this again.
kristine babwah
[email protected]I've made this recipe several times and it always turns out great. The pork is always moist and flavorful, and the sauce is delicious. I highly recommend this recipe!
Grace Gutton
[email protected]This recipe was easy to follow and the pork turned out great! I served it with rice and beans and it was a hit with the whole family.
Lindarise Mccoy
[email protected]This was a great recipe! I used pork shoulder and it turned out fall-off-the-bone tender. I also added a bit of spice by adding a chopped jalapeño to the sauce. Would definitely make this again!