Mexican Inspired Crockpot Pulled Pork

I am super happy to share one of my own recipes with you today!  Not only is it mine but it is so easy a Caveman could do it.  Wait, that is probably trademarked….

The hubster LOVES this dish.  It is like pulling teeth to get him to request something for dinner.  He says it is because he loves everything I make which is…”Awwwwww”…..except it is not helpful at all!  LOL!  But, that said, he does request this dish.

It really can’t get any easier and it is so versatile.  I use leftovers for everything from tacos, to sandwiches, to pizza, to omelettes to pasta sauces.  You just can’t go wrong with it and there is no way to mess it up.  It is completely foolproof.  It is not spicy at all so if you want heat you can add a chopped jalapeno, crushed red pepper, or a can of hot Rotel.

For this dinner, I used it to make Mexican Street Tacos.  If you want to use it for this purpose all you need are some tiny street taco tortillas and all your favorite taco toppings.  I used shredded cheddar, green onions, cilantro, and avocado.

IMG_2371

Ingredients

3-6 pound Boston Butt Deboned

1 can of green enchilada sauce

1 can of diced green chiles with juice

1 tsp garlic powder

1 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

Directions

Cut your Boston Butt into 2-3 inch chunks and place them in the slower cooker.  Top with the remaining ingredients and cook for 8 hours on low heat.  Shred with 2 forks.

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