South-of-the-Border Pork Sandwiches

(8)
  2 reviews
  • 20|min prep time
  • 9|hr|50|min total time
  • 7 ingredients
  • 12 servings

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
package (1 oz) Old El Paso™ taco seasoning mix
12
sandwich buns, split

Directions

  1. 1 Sprinkle pork roast with salt and pepper. In 3 1/2- to 4-quart slow cooker, place roast and onion.
  2. 2 Cover; cook on Low heat setting 8 to 9 hours.
  3. 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. 4 In small bowl, stir together enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
  5. 5 Increase heat setting to High; cover and cook 30 minutes longer or until thoroughly heated. Spoon mixture evenly into buns.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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