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Prep 20min
Total9hr50min
Ingredients7
Servings12
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Ingredients
1
boneless pork shoulder roast (2 lb), well trimmed
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups thinly sliced, halved sweet onion
1
can (10 oz) enchilada sauce
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
12
sandwich buns, split
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Steps
1
Sprinkle pork roast with salt and pepper. In 3 1/2- to 4-quart slow cooker, place roast and onion.
2
Cover; cook on Low heat setting 8 to 9 hours.
3
About 40 minutes before serving, with slotted spoon, remove pork roast and onion from slow cooker; place on cutting board. Discard liquid in slow cooker. With 2 forks, shred pork; return pork and onion to slow cooker.
4
In small bowl, stir together enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
5
Increase heat setting to High; cover and cook 30 minutes longer or until thoroughly heated. Spoon mixture evenly into buns.
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Sprinkle these Mexican-style sandwiches with shredded Mexican or taco-flavored cheese and all your favorite taco toppings, such as lettuce, avocado or tomatoes.
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