- 8
- 390 mins
Ingredients
- 1 large sweet onion, sliced
- 2 tablespoons taco seasoning mix (from 1-oz package)
- 1 boneless pork shoulder (about 3 lb)
- 1 can (10 oz) red enchilada sauce
- 1 can (4.5 oz) chopped green chiles, drained
- 1/2 teaspoon salt
- 6 cups hot cooked white or brown rice
- 2 cups shredded lettuce
- Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired
Preparation
Step 1
1 Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
2 Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
3 Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
4 Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.
Expert Tips;
Want to set your slow cooker in the morning and have dinner ready at night? This recipe can also be done by cooking the meat on Low heat setting 7 to 9 hours or until pork shreds easily when tested with fork.
Cover and refrigerate leftovers, and serve within 3 days.