This slow-cooker pork is tasty and versatile: You can make it for tacos, nachos, enchiladas and pulled pork on a bun. The filling can be made ahead and refrigerated for up to three days. Serve with sour cream to dollop over top.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn slow cooker, combine onion, garlic, chicken broth, strained tomatoes, ancho chili powder, brown sugar, chipotle powder, cumin, oregano, salt and pepper. Add pork, rolling in sauce to coat.
Cover and cook on low until pork is tender, 8 to 10 hours.
Remove pork; discard fat, skin and bone. Shred meat with 2 forks; place in bowl and cover with foil to keep warm.
Using immersion blender or in stand blender in batches, purée sauce until smooth.
Whisk flour with 2 tbsp cold water; whisk lime juice into flour mixture. Whisk into slow cooker; cook, covered, on high until thickened slightly, about 15 minutes.
Stir 1 cup of the sauce into shredded pork. (Make-ahead: Let sauce and pork mixture cool for 30 minutes. Cover and refrigerate in airtight containers for up to 3 days. Rewarm separately and continue as directed.)
Enchiladas: Spread 1 cup of the sauce in 13- x 9-inch (3 L) baking dish. Divide pork mixture among tortillas and roll up each; place, seam side down, in single layer in dish. Pour remaining sauce over top. Sprinkle with cheese, tomato and green onions. Broil until cheese is melted, about 4 minutes.
Nutritional facts Per each of 10 servings: about
- Fibre 2 g
- Sodium 747 mg
- Sugars 6 g
- Protein 24 g
- Calories 362.0
- Total fat 19 g
- Potassium 496 mg
- Cholesterol 86 mg
- Saturated fat 7 g
- Total carbohydrate 24 g
- Iron 24.0
- Folate 25.0
- Calcium 16.0
- Vitamin A 10.0
- Vitamin C 8.0