Combine in a crock pot:
3 lbs pork shoulder, pork butt or assorted chops
2 16 oz jars mild enchilada sauce - reserve one for after pork is cooked (see below)
3 or 4 chipotle peppers in adobo sauce
Cook on Hi for 6 hours or until pork falls apart at touch.
Remove pork and peppers from crock pot. Discard sauce.
Shred pork - throw away fat and bones. Return shredded pork and peppers to empty crock pot. Add new jar of enchilada sauce. Stir until peppers are broken up and mixed into the pork. Warm.
Serve on flour tortillas with rice, shredded cheese, salsa, sour cream, guacamole etc...
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