Yet another slow-cooker pork recipe to add to my arsenal! Praise the easy recipe gods.
And this might be my favorite yet.
I had high hopes for this recipe for a few reasons. One being that it called for enchilada sauce. That just spelled “comfort food” to me. And let me tell you, it does not disappoint in this category.
This pulled pork can (and should!) be served over everything from baked potatoes to big fat rolls to corn tortillas. And the sides… I can’t even imagine the tastes that would compliment this. Coleslaw, Pinto beans, Collards, oh my!
We kept it simple tonight and ate the face off some tacos. With a side of spicy black beans.
Mexican-Style Pulled Pork:
You will need –
- 2 to 3 lb. pork butt or shoulder
- 1/2 cup salsa
- 1/2 cup enchilada sauce
- 1/2 cup beef stock
- 2 green chilies, thinly sliced
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. cumin
- Sea salt and freshly ground black pepper
Once it’s done, take the meat out and let it rest. Strain the sauce with a colander into a saucepan.) It’t hot! Cook the sauce over medium heat until it thickens a bit.
I added two tablespoons of corn starch to a portion of it and once it was dissolved I added it back to the pan. It thickened the sauce nicely! Totally optional, but gave it more of a gravy comfort food vibe.
Shred the pork using two forks, and put back in the slow cooker with the thickened sauce, combining with a few stirs. Cover the crock pot and cook on high heat for another 20 minutes. I didn’t cook it the additional 20 minutes, (we are impatient over here,) and it still turned out perfect.
Open it up (again) and enjoy!!!!
*This recipe (minus a few changes) is from Paleo Leap: My go-to treasure trove for all things Paleo!