Mama, I’m such a sucker for a goooooood slow cooker meal. Especially one that my entire family can get behind in multiple forms. We obviously chose to do burritos, but this pulled pork works well for salads, sandwiches, melts… the possibilities are endless.
Scroll all the way to the bottom to shop our looks and find THE most delicious tortillas (#ad) from Maria and Ricardo’s. I seriously ate all of the extra tortillas as a snack, they were sooooo good!
Yields 6-8 servings
15 minPrep Time
8 hrCook Time
8 hr, 15 Total Time
Save RecipeIngredients
- 3lb pork shoulder/butt
- 3 Cans of Dr. Pepper
- 1 12 oz can of Red Enchilada sauce
- 1 4oz can of diced green chili's
- Salt & Pepper to taste
- 1 tsp garlic powder
- 1 C brown sugar
Instructions
- 1. Place pork loin in slow cooker.
- Mix together 1.5 cans of Dr. Pepper & 1/4C brown sugar
- Cook on high for 5-6 hours
- 2. Remove pork from slow-cooker and discard the liquid. Shred, removing any unwanted fats or pieces & set aside. Turn slow-cooker heat down to low.
- 3. In a blender or food processor, blend the remaining 1.5 can of Dr. Pepper, diced green chilies, enchilada sauce, brown sugar & garlic powder. Blend until smooth.
- 4. Place shredded pork in slow-cooker and cover with enchilada sauce mixture. Cover and cook on low for 2 hours.
- 5. Serve over salad, in burritos, as sandwiches, etc...
- Enjoy!
[amazon_link asins=’B01B3IFJJE,B07FVFB9ML,B071DWLXJR,B019EEUQ2O,B07GFRLBNT,B01KIO5DH2,B071L3N8GP,B0742KV66Z’ template=’ProductCarousel’ store=’westover7-20′ marketplace=’US’ link_id=’f23df834-b872-11e8-8b25-b76c4066c64a’]
This Roasted Veggie Pasta salad is a staple.
Triple chip blondies are always a tasty treat.