Ingredients for South Of The Border Pork Sandwiches
- Boneless Pork Shoulder
- Salt to taste
- Pepper to taste
- Sweet Onions
- 1 cup enchilada sauce
- 1 tablespoon taco seasoning mix
- Sandwich Buns
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How to Make South Of The Border Pork Sandwiches
- Season a 3-4 pound pork shoulder roast generously with salt and pepper.
- Place the seasoned pork roast and 1 large chopped onion in a 3 1/2-4 quart slow cooker.
- Cover the slow cooker and cook on low for 8-9 hours, or until the pork is fork-tender.
- About 40 minutes before serving, carefully remove the pork roast and onion from the slow cooker using a slotted spoon. Set aside on a cutting board.
- Discard the cooking liquid from the slow cooker.
- Using two forks, shred the pork roast.
- Return the shredded pork and onion to the slow cooker.
- In a small bowl, whisk together 1 cup enchilada sauce and 1 tablespoon taco seasoning mix.
- Pour the enchilada sauce mixture over the pork and onion in the slow cooker, stirring to combine.
- Increase the slow cooker setting to high.
- Cover and cook for 30 minutes, or until heated through.
- Serve the pork mixture on your favorite buns or in warm tortillas. Garnish with your favorite toppings like coleslaw, cilantro, or pickled onions!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
28g
Carbs
8g
