The Easiest Shredded Mexican Pork

Mexican Pork Final 1I 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?

Mexican Pork 1

Mince up some gah-lic too. I love gahlic. Mexican Pork 2

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.Mexican Pork 3

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.Mexican Pork 4

You want to get the meat brown on all the sides you can. Brown meat tastes yummy! 🙂Mexican Pork 5

Once your meat has browned, transfer it to a baking dish…OR put it into a warm crockpot {not a cold one!}.Mexican Pork 6

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?

Mexican Pork 7

So, this is basically it. Easy peasy, right?Mexican Pork 8

Cover this with foil and bake at 225 for 2-3 hours.Mexican Pork 9

You basically cook this until it falls apart by just looking at it–super fork tender.Mexican Pork 10

Shred it all up and leave it in that lovely cooking liquid until you’re ready to use it. Mexican Pork Final 2Fabulous in tacos, burritos, on nachos or by the spoonful. Seriously tasty stuff right here.


Shredded Mexican Pork

Yield: 4 servings


  • 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


  1. 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.

Read more of our favorites



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. 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.

  2. 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!

  3. 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!

  4. This looks amazing. I’m always looking for other ways to prepare pork.

  5. yes, please! This would surely be a husband pleaser!

  6. This looks delicious! Definitely adding this to our dinner menu for next week! Simple, delicious and tasty. Can’t beat that! 🙂

  7. 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!)

  8. 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.

  9. 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!

  10. Tons of Mexican food is consumed in our house as well. Love the cooking method on this…so simple!

  11. 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!

  12. 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!

  13. 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!

  14. Would red enchilada sauce work instead of the green?

  15. Can you tell me what brand of green enchilada sauce you use?

    • I don’t remember the brand but it’s the green can with the palm trees….los palmas or something?

  16. Why is it that when I get to the last ingredient it’s one we don’t have overhere in The Netherlands. And I can’t figure out something simular and international to replace it. 🙁

  17. I prefer to do this in a large oval shaped slow cooker. How long should I cook this for on low? I plan to use this as a filling with some Monterey Jack cheese topped with more sauce, shredded cheese, diced red onion and black olives. Thanks so much and no kitchen is complete without a slow cooker.

  18. Did you use a pork loin roast or pork roast?

    • Pork loin, or tenderloin. Not a pork shoulder or butt.

  19. I’m looking forward to making this. We love green chile and pork so this will be great for us. I have made several of your recipes. Thanks!

  20. sometimes pork roast is mostly white meat which can be drier than dark. Do you usually use pork roast that’s mostly white or dark?I use pork shoulder roast/butt & slow cook it in oven or crock pot seasoned with spice to make pulled pork & sometimes the white meat portion is harder to shred.

  21. Silly question would I cook this in the crockpot? I might of missed it. Thank you in advance



  1. Lauren's Latest » Cheesy Green Chile Pork Enchiladas - [...] these purdy little enchiladas. Full of porky cheesy green chile-y goodness. And, if you have this pork made ahead…