Pork • A family favorite
2020 CookbookMexican-style Sweet Shredded Pork
- Heat
- 350°F
- Time
- 30 min
- Makes
- Not recorded
aka Cafe Rio Pork! Use it for salads, burritos, or even enchiladas (wrap in fresh flour tortillas, place in 9 x 13 inch baking dish, and make a green chile verde enchilada sauce to pour over the top, sprinkle with monterey jack cheese, and ake at 350 degrees until the cheese is melted and bubbly).
01
Ingredients
- 4 pounds boneless pork shoulder roast
- 2 (10 ounce) cans enchilada sauce
- ½ teaspoon kosher salt
- 1 cup brown sugar, divided
- ¼ teaspoon black pepper
- ½ cup salsa
- 2 teaspoons chili powder
- ½ tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ¼ cup apple juice
- 1-2 tablespoons vegetable oil
- 1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and
- onion powder. Use your hands to massage the spices over all sides of the meat.
- 2. Heat the oil in a large skillet over medium high heat. Sear the pork roast for about
- 1 minute on all sides or until meat surface is golden brown.
- 3. While the meat is searing, combine the enchilada sauce, ⅔ cup brown sugar,
- salsa, Worcestershire sauce, and apple juice in a slow-cooker. Add the pork,
02
Method
- 01
cover, and cook on low for 7 hours with lid on the entire time.
- 02
Remove pork and shred, discarding any pieces of fat. Add the additional ⅓ cup
- 03
brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.