South-of-the-Border Pork Sandwiches

Taco mix and enchilada sauce kick it up a notch in the slow cooker for pork sandwiches with a taste for adventure.

  • prep time 20 min
  • total time 9 hr 50 min
  • ingredients 7
  • servings 12

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    290
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    4%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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