Mexican Pork

Total Time

Prep: 20 min. Cook: 8 hours


18 servings

Updated: Jun. 30, 2023
The first time I made this dish, it was a hit with everyone in my family, both young and old. Serve with black beans and white rice, or use as meat for tacos, enchiladas or tamales! —Amy Vazquez, Brandon, Mississippi


  • 1 bone-in pork shoulder roast (4 to 5 pounds)
  • 1 can (28 ounces) enchilada sauce
  • 1 large green pepper, chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime zest
  • Flour tortillas (8 inches), optional
  • Toppings of your choice


  1. Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low until meat is tender, 8-10 hours.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker.
  3. Stir in the cilantro, lime juice and lime zest; heat through. Using a slotted spoon, serve on tortillas, if desired, with toppings of your choice.

Nutrition Facts

1/2 cup pork: 162 calories, 9g fat (3g saturated fat), 51mg cholesterol, 280mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 17g protein.