Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.

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  • Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

562.7 calories; 57.3 g protein; 6.9 g carbohydrates; 170.1 mg cholesterol; 1073.7 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2009
I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican tomato sauce 4 chopped fresh jalapenos with seeds and 1 bunch fresh cilanto. Read More
(40)

Most helpful critical review

Rating: 3 stars
06/04/2008
Instead of throwing out all that liquid and paying for enchilada sauce you can use 3 cups of liquid and your own spices; salt pepper garlic cumin and chili powder of your choice plus some diced onion and bell pepper add only a little more effort. Read More
(86)
39 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/27/2009
I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican tomato sauce 4 chopped fresh jalapenos with seeds and 1 bunch fresh cilanto. Read More
(40)
Rating: 3 stars
06/04/2008
Instead of throwing out all that liquid and paying for enchilada sauce you can use 3 cups of liquid and your own spices; salt pepper garlic cumin and chili powder of your choice plus some diced onion and bell pepper add only a little more effort. Read More
(86)
Rating: 5 stars
07/27/2009
I agree with RBcook. Instead of adding water to the juices I used 3 8 oz cans of mexican tomato sauce 4 chopped fresh jalapenos with seeds and 1 bunch fresh cilanto. Read More
(40)
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Rating: 4 stars
03/09/2008
This is very good and easy. After the first cooking you get rid of all the fat so it's very lean in the end unlike many shredded meat recipes. It's not very spicy and next time I think I will add 1-2 packages of taco seasoning with the enchilada sauce. Read More
(33)
Rating: 5 stars
06/24/2011
Instead of the enchilada sauce I added a can of tomatoes and green chilies and a small can of green chilies plus a small diced onion. Very good and tender Read More
(18)
Rating: 5 stars
08/27/2010
You have to try this! I suggest adding the onions garlic and cumin like the other reviews say. We didn't get to add cilantro but will for sure next time. I can't wait to make this for my hispanic inlaws! Talk about brownie points. HeHe Read More
(13)
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Rating: 5 stars
07/05/2011
Great recipe but I did make a few additions. I added two 15 oz.containers of fresh salsa and half of a 16 oz. container of sliced jalapenos along with a little of the liquid. I also dropped in some chopped onion and cilantro. Fast easy and super delicioso. Read More
(11)
Rating: 3 stars
08/15/2011
Drain off any fat and add the cooking liquid back to the shredded meat. Then continue cooking until the juices are reduced (very thick). Read More
(11)
Rating: 4 stars
02/28/2011
no liquid in crock pot with meat Read More
(10)
Rating: 5 stars
06/06/2017
Made this recipe as written. Very easy and tasty. I usually add onion, but the first time I made it as written. If you did not make this recipe as written, then DON'T review it. If you want your own version of this on here, then post it in your own post instead of giving low stars to this one when you never even made it. Read More
(8)