Slow Cooker BBQ Shredded Pork

Use this easy recipe as a filling for sandwiches or tacos, or to fill enchiladas. It’s versatile and delicious.
Portions:4 servings
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Ingredients

  • 2 onions chopped
  • 4 cloves garlic minced
  • 1 jalapeño pepper minced
  • ½ cup taco sauce
  • ⅓ cup barbecue sauce
  • 2 teaspoons chili powder
  • 1 pound boneless pork loin roast
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  • In a 3-quart Crock-Pot, combine all ingredients except roast, salt, and pepper.
  • Sprinkle roast with salt and pepper and place in Crock-Pot.
  • Cover and cook on low for 8–10 hours or until pork is very tender.
  • Remove pork and shred with 2 forks; return to Crock-Pot and cook on high for another 30 minutes.
  • Serve over rice, or with warmed corn or flour tortillas and guacamole.

Notes / Tips / Wine Advice:

Make-Ahead Tip

This shredded pork mixture freezes very well. Cool it completely,
then pack into hard-sided freezer containers, label well, cover,
and freeze up to 3 months. To thaw, let stand in the refrigerator
overnight, and then reheat in saucepan over low heat, stirring
gently, until hot.

Nutritional Information

Calories: 302.81 kcal | Protein: 32.86 g | Fat: 11.1 g
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Course Barbecue / Crockpot / Meat / Pork