I am finally back from my trip to Korea! We were there for a month and we had so much fun! I hadn’t seen my family in over 6 years, can you believe it? So it was wonderful to see them all. My two boys bonded with them instantly. Everything was great.
More on that later….
But today, I would like to share a very simple recipe that my family loves. If you own a slow cooker or a “crockpot”, you’re going to have to try this recipe. It’s simple. Easy. And most importantly, tasty, too. My husband is a huge fan of Mexican flavored dishes and one day, he asked me (politely) to make pulled pork using green enchilada sauce (or you can use red enchilada sauce if you prefer).
The pictures in this post is pulled pork with red enchilada sauce but we like the green one slightly better!). I was skeptical at first but I am so glad I listened to him and tried it. Now I make this dish at least once a month or when we have guests over for dinner at our house.
I normally use Las Palmas brand green chile enchilada sauce (mild or medium or hot, pick your favorite) but you can use any brand or even homemade sauce if you’d like. I wish I had a picture of pulled pork made with green sauce. It’s a bit uglier than the red one, obviously, but it tastes fantastic. I add chopped green chilies and corn sometimes, but it’s optional.
Slow Cooker Pulled Pork with Enchilada Sauce
1 (2 lbs) pork tenderloin
1 can (28 oz) red or green enchilada sauce
1 cup frozen corn
1 can (4.5 oz) chopped green chilies
8 flour tortillas. warm
Shredded cheddar or Mexican blend cheese
Chopped green onions
Chopped fresh cilantro leaves
In a slow cooker, pour enchilada sauce over pork tenderloin. Add corn and chopped green chilies. Cover and cook on low for 6 hours.
Shred the cooked pork using two forks, pulling them apart.
On a warmed flour tortilla, place about 1/2 cup pulled pork, then top it with cheese, green onions, and cilantro leaves. Enjoy!