Rating: 4.5 stars 4.4
54 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary

prep:
5 mins
cook:
12 hrs
total:
12 hrs 5 mins
Servings:
10
Yield:
10 servings
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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.

Nutrition Facts

563 calories; protein 57.3g; carbohydrates 6.9g; fat 32.5g; cholesterol 170.1mg; sodium 1073.7mg. Full Nutrition
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