This is the best recipe I've found so far! It's from the Our Best Bites Cookbook.
This is their website but this recipe is only in their cookbook.
Mexican-Style Sweet Shredded Pork
4 pounds boneless pork shoulder roast
1/2 tsp salt
14 tsp black pepper
2 tsp chili powder
1 tsp onion powder
1-2 Tbsp vegetable oil (I use olive oil. You could also use coconut oil)
2 (10 ounce) cans enchilada sauce
1 cup brown sugar, divided (2/3 and 1/3)
1/2 cup salsa
1/2 Tbsp Worcestershire sauce
1/4 cup apple juice
Cut off visible fat. Mix together salt, pepper, chili powder and onion powder. Massage the spice mixture over the meat.
Pour oil and pan and heat. Sear seasoned pork roast for about 1 minute on all sides or until golden brown.
Combine enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce and apple juice in crock pot and add pork. Cook for 7 hours on low.
Remove pork and shred, getting rid of any fat. Place pork back in crock pot and add the additional 1/3 cup of brown sugar. turn heat on high and cook for another 1/2 hour.
Enjoy!
It's not such a good picture, but here's our pork before we added the salad to it.
3 comments:
Thanks Elise! So do you make the entire recipe for you and Austin or half it? Does it freeze well?
Thanks. I was wanting a recipe that didn't have soda in it.
I don't buy a 4 pound pork roast but I keep all the other amounts the same. I only made it once and it was A LOT! I haven't tried freezing it, but if you do let me know how it turns out.
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