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–+ servings

Slow Cooker Sweet Pork

This recipe, flavored with a homemade dry rub and a touch of sweet and smoky enchilada sauce is the perfect filling for burritos, enchiladas, or tacos. I love it best made into giant burritos. Makes 8 small servings (tacos/enchiladas) or 4 large servings (burritos).
Prep Time:15 minutes
Cook Time:4 hours 30 minutes
Total Time:4 hours 45 minutes

Equipment

  • Slow cooker
  • Medium skillet
  • Small saucepan
  • 9x13 baking dish
  • Whisk

Ingredients

Dry rub

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper

Shredded pork

  • 2 tablespoons olive oil
  • 2-3 pound boneless pork shoulder roast (the best choice because it’s just the right mix of fat and meat)
  • ⅓ cup water
  • 2 teaspoons liquid smoke
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • ½ cup brown sugar
  • 1 can green chile enchilada sauce (15 ounces)

To make burritos (Optional) (see notes for assembly)

  • 3-4 burrito-sized flour tortillas or 6-8 flour tortillas for tacos/enchiladas
  • 2 cans black beans (15 ounces each, drained and rinsed)
  • 2 ½ cups cooked rice (see note)
  • 1 can green chile enchilada sauce (15 ounces)
  • additional toppings or sides if desired: cilantro, avocado, guacamole, pico de gallo, lettuce, sour cream, salsa, shredded cheddar/monterey jack cheese, scallions, lime wedges, cilantro ranch dressing, black beans, pinto beans, rice

Instructions

  • Prepare the dry rub.  In a small bowl, mix the dry rub ingredients: salt, pepper, cumin, coriander, garlic powder, and cayenne pepper. Rub the mixture evenly over all sides of the pork.
  • Sear the pork.  Heat the olive oil in a medium skillet over medium-high heat. Carefully sear the pork for 1-2 minutes on each side, turning with tongs, until browned. Then, transfer the pork to your slow cooker.
  • Cook.  Pour the water and liquid smoke into the slow cooker. Cover and cook the pork on high for 4-4½ hours or low for 8 hours until tender.
  • Shred.  Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Then, shred the pork into bite-sized pieces using two forks, discarding large fatty pieces.
  • Season.  In a large bowl, combine the shredded pork with salt, pepper, chili powder, smoked paprika, and cayenne pepper. Mix thoroughly using tongs to make sure the pork is evenly seasoned.
  • Make sauce.  Whisk together the brown sugar and ¾ cup of green chile enchilada sauce in a small saucepan. Heat over medium-low, stirring until the sugar is fully dissolved. Then, pour the sauce over the shredded pork and toss gently with tongs to coat evenly.
  • Serve. Use the shredded pork as a filling for burritos, tacos, quesadillas, enchiladas, or even salads and rice bowls. For burrito or taco ideas, see notes below.

Notes

Rice: Follow the package directions to make rice with one cup of uncooked rice. For cilantro-lime rice, add 2 tablespoons chopped cilantro, the juice and zest of 1 lime and ¼ teaspoon of cumin.
Beans: In a medium pot, heat canned black beans and 2 teaspoons of dry rub from the pork (set aside before using).
For restaurant-sized burritos. Warm burrito-sized tortillas in the microwave for 20-30 seconds. I like to wrap them in damp paper towels to warm them in the microwave. At the edge of one tortilla, spread ¾ cup of rice in a line lengthwise, then on top of the rice, place ¾ cup of shredded pork. On the pork, spread ½ cup black beans. Roll it up burrito style, folding the ends in and over the filling. Then roll the tortilla over the filling, tightening as you roll to keep the filling in the tortilla until done. For smaller flour tortillas, use about ¼ cup each of rice, pork, and beans. Cut in half and serve with optional toppings and sides.
To serve enchilada style. Grease a 9×13 pan and place about ½ cup of enchilada sauce on the bottom. Top with additional green chile sauce and shredded cheese if desired. Warm under the broiler for 2-4 minutes until the cheese is melted or in a 350-degree oven for about 15 minutes. Top with desired toppings or serve with optional sides listed above.
Nutrition info is for ⅛ of the recipe, meat only.

Nutrition

Calories: 381kcal | Carbohydrates: 43g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 517mg | Potassium: 707mg | Fiber: 6g | Sugar: 13g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg
Servings: 8 small burritos
Calories: 381kcal
Author: Katie Shaw