- 8
Ingredients
- 3 cups water
- 4 teaspoons chicken bouillon powder or 4 bouillon cubes
- 1 Tablespoon ground coriander
- 1 Tablespoon ground oregano
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine ground pepper
- 2 whole bay leaves
- 1 (8 lb) pork butt roast*
- 2 (28 ounce) cans green enchilada sauce (mild or medium depending on what heat level you prefer)
Preparation
Step 1
In a 7 quart slow cooker add water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, pepper and bay leaves. Stir to combine. Place pork but in the liquid, cover and cook on low for 10 hours.
Remove meat from the slow cooker. Pull apart meat and shred with two forks, removing all fat. Discard all juice from the slow cooker basin (you could strain this stock and use it later for another recipe, removing all settled fat on the top).
Without cleaning the slow cooker basin, place the pulled meat back inside and pour enchilada sauce over the top. Stir to combine and cook on high for one more hour.
Serve as tacos, with tortilla chips or by itself. Perfect condiments are squeezes of lime juice, sour cream, avocado and green Tabasco.
*If you use a smaller pork butt, use 7 ounces of enchilada sauce per pound of pork. You also might be able to cook it in a shorter amount of time. For example, if I had a 6 pound roast I would have cooked it for 8 hours. Anything smaller maybe 6-7 but not below 6 hours. You could also slightly decrease the spices but it's not necessary.