Slow Cooker Sweet Pork Recipe
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.
Equipment
- Slow cooker
- Medium skillet
- Small saucepan
- 9x13 baking dish
- Measuring cups and spoons
- Whisk
- Large and small mixing bowls
Ingredients
Dry rub for pork:
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
Shredded pork ingredients:
- 2 tablespoons olive oil
- 2-3 pound boneless pork shoulder roast
- 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 15 ounce can of green chile enchilada sauce
To make burritos (Optional):
- 3-4 burrito-sized flour tortillas or 6-8 flour tortillas for tacos/enchiladas
- 2 (15 ounce) cans of black beans (drained and rinsed)
- 2 ½ cups cooked rice (see note)
- 1 (15 ounce) can of green chile enchilada sauce
- 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.
- Slow cook the pork. 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 the pork. 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 the pork. 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.
- Prepare the sweet enchilada 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 the pork. The shredded sweet pork is now ready to serve! Use it as a filling for burritos, tacos, quesadillas, enchiladas, or even salads and rice bowls. For burrito or taco ideas, see below.
Burrito Assembly (Optional)
- Warm the tortillas. Microwave the burrito-sized tortillas for 20-30 seconds and wrap them in damp paper towels to soften them.
- Assemble the burritos. Spread ¾ cup of cooked rice in a line lengthwise down the center of the tortilla. On top of the rice, layer ¾ cup of shredded pork, followed by ½ cup of black beans. Roll the tortilla tightly, folding in the sides and then rolling over the filling. For smaller tortillas (tacos or enchiladas), use about ¼ cup each of rice, pork, and beans.
- Optional toppings. Serve your burritos with optional toppings like cilantro, guacamole, shredded cheese, salsa, or sour cream.
Enchilada Style (Optional)
- Prepare the enchilada pan. Preheat your oven to 350°F (or use the broiler for a quicker finish). Then grease a 9x13 baking dish and spread ½ cup of green chile enchilada sauce on the bottom.
- Assemble the enchiladas. Fill the tortillas with the shredded pork, roll them up, and place them seam-side down in the baking dish. Top with additional enchilada sauce and shredded cheese (optional).
- Bake. Broil for 2-4 minutes until the cheese melts and starts to bubble, or bake in the oven for 10-15 minutes at 350°F. Serve hot with your choice of toppings.
Notes
Choose a pork shoulder since it’s got enough fat to make the meat juicy and tasty when slow-cooked.
A pork shoulder without the bone, often called pork butt, is the best choice because it’s just the right mix of fat and meat. This mix helps make the pork soft and full of flavor after cooking. It might be too dry if you pick a leaner piece, like pork loin, so it’s better to stick with the shoulder cut for the yummiest outcome.
When the pork is cooked and still hot, that’s the best time to shred it. It’ll be easier to pull apart, and you can get rid of any unwanted fat or tough bits then.
Let the shredded pork sit with the sauce for a bit before you eat it. This way, it soaks up all those tasty flavors, making every bite awesome.
For even more flavor, you can season the pork with spices the day before and leave it in the fridge overnight. This gives the spices time to get into the meat.
Once it’s cooked, taste the pork and tweak the sauce’s sweetness or heat. Add some extra cayenne or chili powder if you’re into spicy food. Or, if you’re more about sweetness, a little more brown sugar in the sauce might do the trick.
Topping the dish with fresh stuff like chopped cilantro, diced avocado, or lime juice can make the flavors pop and balance the pork’s richness.
Nutrition
Calories: 430kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 1805mg | Potassium: 684mg | Fiber: 7g | Sugar: 21g | Vitamin A: 858IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 4mg
Servings: 8 small burritos
Calories: 430kcal