Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
5 to 6 pound pork shoulder, trimmed
2 large white onions, sliced
8 to 10 garlic cloves, peeled
1 bunch cilantro, roughly chopped
1, 28 ounce can verde enchilada sauce
1 cup chicken stock
1 tablespoon salt
1 cup chopped green chilies
1 tablespoon cracked black pepper
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin1 teaspoon cayenne pepper (optional)
STEP BY STEP INSTRUCTIONS
Trim pork shoulder and place in slow cooker vessel.
Mix dried spices together and sprinkle on top of the roast.
Arrange onion, garlic and cilantro around the roast.
Add chopped green chilies
Pour over enchilada sauce and chicken stock.
Place vessel into the slow cooker sleeve and cover.
Set on high for 6 to 8 hours or until meat is tender and shreds easily.
Remove any bones from the mixture and serve shredded meat in tacos, enchiladas, tostada or burritos. This can also be served as a chili style soup by adding cooked black, white or pinto beans and serving over rice with crumbled Cotija cheese.
Leftovers can be frozen in an airtight container for up to three months.
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