The Easiest Shredded Mexican Pork
I luuuurve Mexican food. I seriously cannot get enough. We eat it like 3 times a week. Sometimes when I’m feeling particularly southwesterny, I’ll make scrambled eggs with onions, green peppers and mushrooms and then top the whole thing with cheddar cheese and salsa. That and a little buttered toast and I’m in heaven. HEAVEN I tell you. And THIS pork with some rice, black beans and taco toppings is also heaven. So yummy and so darn easy that you could do this with your eyes closed…with your hands tied behind your back….while dressed in drag…and doing the hula. {Lion king anyone?}
Ok, probably not, but wouldn’t that be hilarious? I think yes.
Anyways, I cooked my pork in the oven because I don’t own a crock-pot {shocking, I know} but feel free to use one for this recipe. I think that’s all you need to know because this is the simplest recipe on planet earth. Oh, haha, one more thing–this recipe contains like 5 ingredients. Hello? That’s a-friggin’-mazing. Make this tonight!! Here’s how you do it:
Start by chopping half a gigantic onion. Is it just me or are all the onions at the store look like they’ve been dipping into the ‘roids?
Mince up some gah-lic too. I love gahlic.
Now grab your pork roast out of the fridge and notice the black speck on it after you take a picture. Remove the speck and salt & pepper this big lovely baby. I love using a pork roast for this as opposed to a pork butt or shoulder. I love a good shoulder or butt as much as the next girl {wait…what?} but the pork roast is leaner and shreds nicely. Low fat is always good.
So, what you’re going to want to do is saute the onions and garlic in some oil–then once they are translucent, push them to the sides and sear the meat.
You want to get the meat brown on all the sides you can. Brown meat tastes yummy! 
Once your meat has browned, transfer it to a baking dish…OR put it into a warm crockpot {not a cold one!}.
Find some yummy green enchilada sauce and slather the whole roast. I use the brand with the palm trees on it…don’t know if that helps you guys at all. Since this is the main flavor, make sure you pick a good one, kapish?
So, this is basically it. Easy peasy, right?
Cover this with foil and bake at 225 for 2-3 hours.
You basically cook this until it falls apart by just looking at it–super fork tender.
Shred it all up and leave it in that lovely cooking liquid until you’re ready to use it.
Fabulous in tacos, burritos, on nachos or by the spoonful. Seriously tasty stuff right here.
Shredded Mexican Pork
yield: 4 servings
Print This Recipe
2 cloves garlic, minced
1/2 large onion, chopped
2 tablespoons olive oil
1-1 1/2 lb. pork roast
salt & pepper, to taste
1 1/4 cups good quality green enchilada sauce
Directions:
Preheat oven to 225 degrees or turn on crockpot to medium. Preheat oil over medium heat in large skillet. Saute onions for 2 minutes or until they start becoming translucent. Pour in minced garlic and cook another minute. Sprinkle salt and pepper over pork liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown. Transfer entire contents of pan into baking dish with high sides. Pour enchilada sauce over top, cover with foil and bake for 2-3 hours or until meat is fork tender. Shred pork and serve in tacos, burritos, on nachos, etc.
I also don’t have a crock pot so I like recipes that i can cook slowly in the oven! Love mexican flavours too so this is right up my street.
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Pulled pork is a favorite around here. Love the idea of using enchilada sauce!
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Hey – do we share a brain? Or a stomach? Or have some weird telepathy or something?? You keep making these dishes I am dreaming about. This looks fabulous – and I absolutely LOVE how easy it is. This is perfect for marathon school/activity nights! Thanks for such a great recipe!
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We love Mexican food, too, and this sounds delicious. I cannot wait to try it out for Tuesday Tacos soon.
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That looks amazing! I’ve been craving some Mexican food lately, and this looks like it would hit the spot and have amazing leftovers. I love that it can be done so easily in the oven, which would be nice since I haven’t gotten my hands on a crock pot yet.
Thanks so much for sharing this!
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This looks amazing. I’m always looking for other ways to prepare pork.
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yes, please! This would surely be a husband pleaser!
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This looks delicious! Definitely adding this to our dinner menu for next week! Simple, delicious and tasty. Can’t beat that!
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Oooo I will have a happy mister tonight with this little gem. Off to brave the elements to pick up the ingredients right now. (yah not to bring anyone in arctic places down but San Diego cold is a relative term and I’m freezing my kishkas off here!)
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love it! Looks great
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Looks easy and delicious!
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What a delicious and simple weeknight recipe, Lauren! This looks so flavorful and delicious – not to mention warm for those cold winter nights! Thanks for sharing.
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yumm! I love Mexican flavors with shredded pork. It’s the best with tacos and enchiladas!
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O.
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I am SO with you! I had taco salad for lunch yesterday and a quesadilla for dinner last night!
Cannot wait to try this! Thanks!
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I’m with you on the Mexican food love! I have to try this (and you have to get a crockpot!!
)
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Tons of Mexican food is consumed in our house as well. Love the cooking method on this…so simple!
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Looks fabulous! I love Mexican food SO much, but I haven’t made shredded pork in ages! I love it in crepes with a poblano sauce. Yummmmm!
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Thank you for such mouth watering, tongue tingling, appetite squelching recipes! I recently discovered your blog (thank you Pinterest) and am now an everyday reader. My cooking repertoire is greatly expanded (and my husbands waistline) thanks to you!
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I made this for the in-laws for dinner last night,everyone loved it. We all said it was even better than we thought it would be. I used my LeCruset heavy pan so I could brown the meat and do the onions all in one pan then put the cover on it and put it in the oven. Soooooooo good! Thanks Lauren!
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