Charley's Slow Cooker Mexican-Style Pork

Charley's Slow Cooker Mexican-Style Pork

Shyn52

"A hot and spicy pork roast (not chuck roast) that can be made into burritos, tacos, or any number of other Mexican-style dishes."
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Ingredients

8 h 20 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Season pork roast with salt and ground black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
  3. Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
  4. Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

Read all reviews 4
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This meat was very moist and flavorful, but it was very very hot. .. It mellowed a bit overnite, but still was too much for me. I topped this with some greek yogurt and it was much better. Be ca...

Great recipe. Only change I made was fresh jalapeño instead of green chiles & sriracha sauce instead of hot pepper sauce. Mixed it with habanero salsa after it was finished. I like things hot & ...

So for the time ever on Allrecipes I did not make this exactly as written. Although I like spice I knew this would be way too much for me, so I only used 1/2 cup green chiles and 2oz of hot sauc...

How I want my tacos from now on! We loved this! We'll definitely make this again and again!

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