This slow-cooked, Mexican Pork just falls apart in shreds. Perfect for filling tacos, burritos, and nachos! Make it in the oven or crockpot.
Let’s talk about this AMAZING Mexican Pork recipe…
I big puffy heart love Mexican food. Mostly tacos. Lettuce tacos, actually. I seriously cannot get enough. Sometimes when I feel the tex-mex cravings running through my veins, I’ll scramble some eggs with onions, green peppers, and mushrooms and then top the whole thing with cheddar cheese and salsa. That and a little buttered toast and I’m in heaven. HEAVEN I tell you. And THIS shredded Mexican pork with some rice, black beans, and taco toppings is also heaven. So yummy and so darn easy that you could do this with your eyes closed…with your hands tied behind your back….while dressed in drag…and doing the hula. {Lion king anyone?}
Ok, probably not, but wouldn’t that be hilarious? I think yes.
Anyways, I cooked my pork in the oven but a crockpot (or pressure cooker!) would be a great option too. I think that’s all you need to know because this is the simplest recipe on planet earth. Oh, and did I mention this recipe contains like 5 ingredients. Hello, awesome dinner! Give this a whirl tonight 🙂
Here’s how you make Shredded Mexican Pork:
Start by chopping half a gigantic onion. Is it just me or are all the onions at the store look like they’ve been dipping into the ‘roids?
Mince up some garlic too. I love garlic.
Now grab your pork roast out of the fridge and notice the black speck on it after you take a picture. Remove the speck and salt & pepper this big lovely baby. I love using a pork roast for this as opposed to a pork butt or shoulder. I love a good shoulder or butt as much as the next girl {wait…what?} but the pork roast is leaner and shreds nicely. Low fat is always good.
So, what you’re going to want to do is saute the onions and garlic in some oil–then once they are translucent, push them to the sides and sear the meat.
You want to get the meat brown on all the sides you can. Brown meat tastes yummy! 🙂
Once your meat has browned, transfer it to a baking dish…OR put it into a warm crockpot {not a cold one!}. Find some yummy green enchilada sauce and slather the whole roast. I use the brand with the palm trees on it…don’t know if that helps you guys at all. Since this is the main flavor, make sure you pick a good one, ok?
So, this is basically it. Suuuuuper simple.
Cover this with foil and bake at 225 for 2-3 hours. (Or cook in a crockpot on low for 4-6 hours or until mighty tender.)
You basically cook this until it falls apart by just looking at it–super fork tender.
Shred it all up and leave it in that lovely cooking liquid until you’re ready to use it.
Fabulous in tacos, burritos, on nachos or by the spoonful. Seriously tasty stuff right here.
Add this to your menu for the week and store any extras in the freezer! You’ll thank me later 😉
Printable recipe below. Have a great day, friends!
Shredded Mexican Pork
This slow-cooked, Mexican Pork just falls apart in shreds. Perfect for filling tacos, burritos, and nachos! Make it in the oven or crockpot.
Ingredients
- 2 cloves garlic minced
- 1/2 large onion chopped
- 2 tablespoons olive oil
- 1-1 1/2 lb. pork roast
- salt & pepper to taste
- 1 1/4 cups green enchilada sauce good quality
Instructions
-
Preheat oven to 225 degrees or turn on crockpot to medium. Preheat oil over medium heat in large skillet. Saute onions for 2 minutes or until they start becoming translucent. Pour in minced garlic and cook another minute. Sprinkle salt and pepper over pork liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown. Transfer entire contents of pan into baking dish with high sides. Pour enchilada sauce over top, cover with foil and bake for 2-3 hours or until meat is fork tender. Shred pork and serve in tacos, burritos, on nachos, etc.
Blog is the New Black says
February 15, 2012 at 10:08 amPulled pork is a favorite around here. Love the idea of using enchilada sauce!
Sara {Home is Where the Cookies Are} says
February 15, 2012 at 11:04 amHey – do we share a brain? Or a stomach? Or have some weird telepathy or something?? You keep making these dishes I am dreaming about. This looks fabulous – and I absolutely LOVE how easy it is. This is perfect for marathon school/activity nights! Thanks for such a great recipe!
Natalie @ Cooking for My Kids says
February 15, 2012 at 1:39 pmWe love Mexican food, too, and this sounds delicious. I cannot wait to try it out for Tuesday Tacos soon.
Will @ Cheap and Easy Food Blog says
February 15, 2012 at 2:51 pmThat looks amazing! I’ve been craving some Mexican food lately, and this looks like it would hit the spot and have amazing leftovers. I love that it can be done so easily in the oven, which would be nice since I haven’t gotten my hands on a crock pot yet.
Thanks so much for sharing this!
Shannon says
February 15, 2012 at 4:14 pmThis looks amazing. I’m always looking for other ways to prepare pork.
Cassie says
February 15, 2012 at 4:24 pmyes, please! This would surely be a husband pleaser!
Jennifer | Mother Thyme says
February 15, 2012 at 4:50 pmThis looks delicious! Definitely adding this to our dinner menu for next week! Simple, delicious and tasty. Can’t beat that! 🙂
Lisa says
February 15, 2012 at 4:53 pmOooo I will have a happy mister tonight with this little gem. Off to brave the elements to pick up the ingredients right now. (yah not to bring anyone in arctic places down but San Diego cold is a relative term and I’m freezing my kishkas off here!)
Kathryn says
February 15, 2012 at 9:57 amI also don’t have a crock pot so I like recipes that i can cook slowly in the oven! Love mexican flavours too so this is right up my street.
Laurie {Simply Scratch} says
February 15, 2012 at 6:00 pmLooks easy and delicious!
Georgia @ The Comfort of Cooking says
February 15, 2012 at 6:33 pmWhat a delicious and simple weeknight recipe, Lauren! This looks so flavorful and delicious – not to mention warm for those cold winter nights! Thanks for sharing.
Elizabeth @ chronic venture says
February 15, 2012 at 6:33 pmyumm! I love Mexican flavors with shredded pork. It’s the best with tacos and enchiladas!
Bev Weidner says
February 15, 2012 at 7:48 pmO.
M.
G.
Y.
E.
S.
natalie (the sweets life) says
February 15, 2012 at 8:42 pmI’m with you on the Mexican food love! I have to try this (and you have to get a crockpot!! :))
From Valerie's Kitchen says
February 15, 2012 at 9:30 pmTons of Mexican food is consumed in our house as well. Love the cooking method on this…so simple!
Jolene (www.everydayfoodie.ca) says
February 15, 2012 at 11:40 pmLooks fabulous! I love Mexican food SO much, but I haven’t made shredded pork in ages! I love it in crepes with a poblano sauce. Yummmmm!
Lauren @ What Lauren Likes says
February 15, 2012 at 5:20 pmlove it! Looks great 🙂
Mary-Michael says
February 15, 2012 at 8:04 pmI am SO with you! I had taco salad for lunch yesterday and a quesadilla for dinner last night!
Cannot wait to try this! Thanks!
KC says
February 16, 2012 at 7:01 pmThank you for such mouth watering, tongue tingling, appetite squelching recipes! I recently discovered your blog (thank you Pinterest) and am now an everyday reader. My cooking repertoire is greatly expanded (and my husbands waistline) thanks to you!
Jennifer says
February 19, 2012 at 9:58 pmI made this for the in-laws for dinner last night,everyone loved it. We all said it was even better than we thought it would be. I used my LeCruset heavy pan so I could brown the meat and do the onions all in one pan then put the cover on it and put it in the oven. Soooooooo good! Thanks Lauren!
Christy Kempke says
August 16, 2014 at 5:33 pmWould red enchilada sauce work instead of the green?
Terri says
September 6, 2014 at 7:02 amCan you tell me what brand of green enchilada sauce you use?
Lauren says
September 7, 2014 at 7:26 pmI don’t remember the brand but it’s the green can with the palm trees….los palmas or something?
Robert C Garcia says
May 6, 2018 at 12:00 amRobert from Nampa. Glad to see you and the fam and all your postings. Just love em. Keep it up kiddo. Just to steer you in the right direction regarding the Brand name you seem to have forgotten; if you translate “the palm trees” into Spanish you get Las Palmas. Bingo, yes? Love your sweets postings but rats, I recently found out I’m diabetic now. Oh well, I can still just look! Bye now.
Chris says
October 16, 2014 at 12:37 amWhy is it that when I get to the last ingredient it’s one we don’t have overhere in The Netherlands. And I can’t figure out something simular and international to replace it. 🙁
Sam says
October 16, 2014 at 2:22 pmI prefer to do this in a large oval shaped slow cooker. How long should I cook this for on low? I plan to use this as a filling with some Monterey Jack cheese topped with more sauce, shredded cheese, diced red onion and black olives. Thanks so much and no kitchen is complete without a slow cooker.
Holly says
May 17, 2016 at 5:29 amDid you use a pork loin roast or pork roast?
Lauren says
May 17, 2016 at 9:24 pmPork loin, or tenderloin. Not a pork shoulder or butt.
Maxine Reece says
December 19, 2016 at 8:04 pmI’m looking forward to making this. We love green chile and pork so this will be great for us. I have made several of your recipes. Thanks!
Dee says
December 20, 2016 at 4:15 pmsometimes pork roast is mostly white meat which can be drier than dark. Do you usually use pork roast that’s mostly white or dark?I use pork shoulder roast/butt & slow cook it in oven or crock pot seasoned with spice to make pulled pork & sometimes the white meat portion is harder to shred.
Lianne says
June 10, 2017 at 8:23 pmSilly question would I cook this in the crockpot? I might of missed it. Thank you in advance
Jennifer Allen says
November 22, 2017 at 6:11 amThanks Lauren, I can’t wait to try this recipe. I see tacos in my near future.
Michelle Geary says
November 22, 2017 at 6:59 amLooks so good!
Laura-Lee says
November 22, 2017 at 8:05 amI am looking forward to trying this in the crockpot!
Rose James says
November 22, 2017 at 11:21 amThis looks so simple and delicious to make and you can freeze it for later which is a huge plus. Thanks for the recipe I look forward to trying it.
Jordyn says
November 22, 2017 at 11:34 amI made this several weeks ago. Super yummy!
brittany says
November 22, 2017 at 11:50 amMy husband and son would love this! I pinned it to try after the holidays.
Shannon says
November 22, 2017 at 12:52 pmI want to try this!!
CAROL MOORE says
November 22, 2017 at 1:26 pmThis looks yummy and I want to try it soon!
Juanita says
November 22, 2017 at 7:49 pmLooking forward to trying this recipe. Looks yummy!
Becky says
November 25, 2017 at 2:10 pmCan’t wait to try!!
Anna says
November 25, 2017 at 3:57 pmSeriously, this recipe is myyyyyy faaaaaavorrite!! Yum yum yum! I have followed you for a while now and love following your family…and yum-oh recipes! You make living in NYC look so dreamy! 🙂
Sara M says
November 25, 2017 at 5:07 pmThis looks perfect. I need to make it soon.
Samantha Garner says
February 13, 2018 at 6:00 amYum! I need to do this for our next taco night!
Cooky Mom says
August 27, 2018 at 12:59 pmI’ll definitely have to make this soon… I’ve been making beef tacos a lot lately but they’re getting a little old. I could use a change of pace, and this looks amazing!
Elizabeth says
September 16, 2018 at 7:56 amThis looks so good and easy to make! Looking forward to trying this for some nachos for football watching parties this season!