Shredded Mexican Pork

Name: Shredded Mexican Pork
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
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 good quality green enchilada sauce

2 · Oct 25, 2017

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

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.

MY LATEST VIDEOS

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!

5 from 1 vote