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Mexican Pork

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This slow-cooked, Mexican Pork just falls apart in shreds. Perfect for filling tacos, burritos, and nachos! Make it in the oven or crockpot.

Mexican Pork

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 🙂

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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?

Mexican Pork

Mince up some garlic too. I love garlic.

Mexican Pork

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.

Mexican Pork

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.

Mexican Pork

You want to get the meat brown on all the sides you can. Brown meat tastes yummy! 🙂

Mexican Pork

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?

Mexican Pork

So, this is basically it. Suuuuuper simple.

Mexican Pork

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.)

Mexican Pork

You basically cook this until it falls apart by just looking at it–super fork tender.

Mexican Pork

Shred it all up and leave it in that lovely cooking liquid until you’re ready to use it.

Mexican Pork

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!

5 from 4 votes
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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.

Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 324 kcal
Author Lauren Brennan

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
US Customary - Metric

Instructions

  1. 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.
Nutrition Facts
Shredded Mexican Pork
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 107mg 36%
Sodium 734mg 31%
Potassium 656mg 19%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 39g 78%
Vitamin A 10%
Vitamin C 3.6%
Calcium 1.4%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.
Other recipes you might like:

Mexican Street Corn

Zucchini Enchiladas

Baja Fish Tacos

Loaded Carnitas Nachos

Reader Interactions

Comments

  2. Hey – 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!

    Reply

  4. That 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!

    Reply

  7. This looks delicious! Definitely adding this to our dinner menu for next week! Simple, delicious and tasty. Can’t beat that! 🙂

    Reply

  8. Oooo 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!)

    Reply

  9. I 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.

    Reply

  18. I am SO with you! I had taco salad for lunch yesterday and a quesadilla for dinner last night!

    Cannot wait to try this! Thanks!

    Reply

  19. Thank 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!

    Reply


  20. I 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!

    Reply

      • Robert 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.

        Reply

  23. Why 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. 🙁

    Reply

  24. I 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.

    Reply

  26. I’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!

    Reply

  27. sometimes 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.

    Reply

  32. This 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.

    Reply


  39. Seriously, 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! 🙂

    Reply


  42. I’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!

    Reply

  43. This looks so good and easy to make! Looking forward to trying this for some nachos for football watching parties this season!

    Reply

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