Great crock pot Mexican shredded pork from pork butt. Use it for nachos, a burrito or enchiladas. It is amazingly good.
This is a “breakout” recipe from the Pork Butt Enchilada Casserole post that is coming soon. I’m going to blame my wife for this recipe. She sent me a link about cooking Mexican pulled pork with a chunk of pork butt with a can of enchilada sauce in a crock pot… I hate canned enchilada sauce, but I liked the idea. But the “recipe” had no details… like the amount of sauce, weight of meat, time or even the setting on the crock pot but I can deal with all those things.
This meat is so tender and tasty it is hard to believe. It’s so good I can’t just let it be buried in the enchilada casserole recipe. My wife agrees it would be great in any Mexican application.
An easy solid 5.
Notes: I doubled the sauce and spices since I was making an enchilada casserole and needed the sauce. The pictures reflect this. I also use a bone-in pork butt, but boneless would be fine. I just happened to use onion and garlic powder, but fresh would be great.
Only one can of sauce is needed if not doing the enchilada casserole.
Mix all ingredients other than pork in a large crock pot. One 15 oz can tomato sauce; one 4 oz can chopped green chilies, one tablespoon chili powder, one teaspoon paprika, one teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon cumin, one teaspoon salt, ½ teaspoon pepper.
Trim a 3-pound pork butt of any excess fat. Cut into three equal chunks and place in crock pot. Flip the meat so all sides are coated with the sauce. The butt can be boneless or bone-in.
Cook on low for about 8 hours. You want an internal temperature of about 195. Remove and allow to cool a little before shredding. The sauce is enchilada sauce, use it now or save for later.
June 9, 2016