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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
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    18 servings


  • 1 bone-in pork shoulder roast (4 to 5 pounds)
  • 1 can (28 ounces) enchilada sauce
  • 1 large green pepper, chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime zest
  • Flour tortillas (8 inches), optional
  • Toppings of your choice


  • 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
1/2 cup pork: 162 calories, 9g fat (3g saturated fat), 51mg cholesterol, 280mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 17g protein.

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