"Mexican style shredded pork. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream." — SILVANUS
Watch video tips and tricks
1 (8 ounce) can
2 (4 ounce) cans
diced green chile peppers
2 1/2 pounds
boneless pork loin roast, trimmed
chopped fresh cilantro
Super easy and super delicious. I mistakenly used a pork tenderloin instead of a pork loin and it still worked great. I served the pork on onion burger buns and not a drop was left on anyone's plate.
Sorry...but this just wasn't good. My husband & I thought that all you could taste was the chili powder and it totally masked all the other flavors, like the green chilis, etc. There was nothing tex-mex about it. Unfortunately, I cannot recommend this at all. Sorry.
Scrumdidlyumptious! I was embarrased from all the compliments I got for making this one. My father thought it should be sold frozen at grocery stores - which I strongly object to, but hey, it's that good. One thing...I didn't have tomato sauce or chiles, so I just pureed a can of rotel. It worked just wonderfully. In fact, I think I will just keep doing that since it turned out so great. Thank you so much Letha!
Really great, quick, easy recipe. The pork comes out tender and flavorful. I served it with warmed tortillas, shredded cheese, fresh tomatoes and lettuce, and sour cream. Delish. Seems like you can adjust the heat based on the type of barbeque sauce you use. I used a well-known brand that made the sauce sweeter than I would have liked - next time I'll search for a sauce that is low on sugar.
This was very good. I cooked in my slow cooker. I had it on 4 hours, it was cooked. I turned down the heat, added an extra can of tomato sauce and BBQ sauce, left on low the rest of the day. Served on onion hamburger buns. Everyone loved it.
This is an awesome recipe. I mixed the sauce ingredients together the night before so in the morning all I had to do was place it all in the crockpot.
Extremely easy and tasty!
I loved this recipe it was a nice change of pace from the normal tacos i made.. i did the same thing as another cook i substituted the tomato sauce for chipoltes in adobe sauce and it was a great spicy dish. I topped it with guac, tomatoes, cheese, and sour cream i recommend it if your looking for a twist on the average taco!
I altered it just a little by boiling a pork roast until tender then shredding and adding to the slow cooker with the sauce....VERY TASTY results. We served it on taco shells and our 12 yr old daughter made a taco salad with it. thank you for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
All you need are 10 minutes to prepare this juicy, tangy roast pork.
What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.
See how to make quick-and-easy pork tenderloin in your slow cooker.