Taco mix and enchilada sauce kick it up a notch in the slow cooker for pork sandwiches with a taste for adventure.
South-of-the-Border Pork Sandwiches
- Prep Time 20 min
- Total 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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 12 sandwich buns, split
Make With
Old El Paso
Instructions
-
Step1Sprinkle pork roast with salt and pepper. In 3 1/2- to 4-quart slow cooker, place roast and onion.
-
Step2Cover; cook on Low heat setting 8 to 9 hours.
-
Step3About 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.
-
Step4In small bowl, stir together enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
-
Step5Increase heat setting to High; cover and cook 30 minutes longer or until thoroughly heated. Spoon mixture evenly into buns.
Nutrition
290
Calories
11g
Total Fat
20g
Protein
27g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 290
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3 1/2g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 700mg
- 29%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 3g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 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 Choice
2Tips from the
Pillsbury Kitchens
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