Wednesday, February 15, 2012

Spicy Shredded Slow Cooker Pork

Mmmm...this meat had heat!  Mexican pork made in the slow cooker!

And it was all due to an experiment from what was in my pantry.  When it was finished cooking, Korey and I took turns taking a bite to test it out and were amazed at how spicy it was.  But not too hot.  Just the right amount of kick to make your nachos, enchiladas, or tacos a hit.  We made nachos using this meat and I even topped them off with some plain greek yogurt which cooled down the spice a bit.

You'll notice this picture doesn't include tortillas, taco shells, or tortilla chips.  This is to show you that you can use this pork in whatever Mexican dish you want.  Korey even ate it on a sandwich.

Spicy Shredded Slow Cooker Pork
(click for printable)

1 pork roast or pork butt
1 can red enchilada sauce
1 chipotle pepper in adobo sauce, chopped
2 tsp chili powder
1 tsp cumin

Place pork roast in slow cooker on low heat.  Add in enchilada sauce, chipotle pepper, and spices.  Cook on low heat for 5 hours.  Shred meat with a fork and use in your favorite Mexican dish.

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