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.
Ingredients
- 2 onions chopped
- 4 cloves garlic minced
- 1 jalapeño pepper minced
- ½ cup taco sauce
- â…“ cup barbecue sauce
- 2 teaspoons chili powder
- 1 pound boneless pork loin roast
- ½ teaspoon salt
- â…› 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
