Rating: 4.5 stars 4.4
540 Ratings
  • 5 star values: 345
  • 4 star values: 125
  • 3 star values: 49
  • 2 star values: 16
  • 1 star values: 5

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Recipe Summary

prep:
15 mins
cook:
7 hrs
additional:
15 mins
total:
7 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.

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  • Cover, and cook 7 hours on Low.

  • In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

  • Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts

520 calories; protein 41.1g; carbohydrates 43g; fat 19g; cholesterol 107.7mg; sodium 802.1mg. Full Nutrition
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