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Prep 30min
Total6hr30min
Ingredients9
Servings8
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Ingredients
1
large sweet onion, sliced
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1
boneless pork shoulder (about 3 lb)
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1/2
teaspoon salt
6
cups hot cooked white or brown rice
2
cups shredded lettuce
Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired
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Steps
1
Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
2
Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
3
Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
4
Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.
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Want to set your slow cooker in the morning and have dinner ready at night? This recipe can also be done by cooking the meat on Low heat setting 7 to 9 hours or until pork shreds easily when tested with fork.
Cover and refrigerate leftovers, and serve within 3 days.
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