South-of-the-Border Pork Sandwiches

  • Prep 20 min
  • Total 9 hr 50 min
  • Ingredients 7
  • Servings 12
South-of-the-Border Pork Sandwiches

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Sprinkle these Mexican-style sandwiches with shredded Mexican or taco-flavored cheese and all your favorite taco toppings, such as lettuce, avocado or tomatoes.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich
Calories
290
Calories from Fat
100
% Daily Value
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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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