I love a dish that can multi-task. If I am going to make a huge pot of something, it makes it even more exciting to me if I can utilize the end product in lots of different ways. That is definitely a huge bonus for this recipe. Now, add the fact that it is absolutely delicious and we are in business!
This pork shreds with a fork and it so juicy thanks to the enchilada sauce and Rotel. One thing I love is that while the pork picks up a Mexican inspired flavor, it isn’t overpowering. What this means is that it ends up being super versatile. You can add it to bolognese sauce for pasta, you can add bbq sauce, you can add salsa. This pork can be re-imagined in so many way so you never get tired of it before it runs out.
This is one of my husband’s favorite things that I make. His favorite way to eat it is with my homemade yellow mustard bbq sauce. I hope you’ll make it and share with me what you did with it!
Slow Cooker Pulled Pork
- 1 tsp onion powder (or 1 small onion chopped)
- 1/2 tsp garlic powder (or 2 garlic cloves minced)
- 3-4 lb. pork shoulder
- 1 (15 oz.) can tomatoes w/ green chiles (Rotel)
- 1 cup green enchilada sauce
- 1 can of diced green chiles
- salt and pepper to taste
Cut the pork off the bone and chop into 3 inch chunks. Place the chunks in the slow cooker. Add all the other ingredients without draining the juices. Cook on low for 8 hours. If you have a pressure cooker, cook on high pressure for 50 minutes and use natural release. Shred and eat!