It’s a slow cooker meal for today’s summer dinner recipe. You all know I love my slow cooker and especially in the summer! It’s hard to believe I have another Mexican meat recipe. I have so many of them but they all have a different taste and are all delicious.
Now when I made this recipe I tripled it. If you are making this, why not get more than one meal done and save some time. This recipe is very saucy and you don’t need all of it for the meat. So for the second time we had this, I saved the sauce. It tastes just like enchilada sauce. So I made enchiladas. I filled the tortillas with the meat and topped it with the excess sauce followed by some cheese. They were just as yummy as the tacos.
You can check out an interview and enter to win a copy of my cookbook today over at Frieda Loves Bread.
Slow Cooker Mexican Pulled Pork
- 2 (8 oz) cans tomato sauce
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 Tbsp brown sugar, divided
- 1/2 tsp cayenne pepper
- ½ tsp salt
- 3 cloves garlic, minced
- 1 lb pork tenderloin
- In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined.
- Carefully place the pork into the sauce in the slow cooker. Make sure it is all covered with the sauce. Cook on low for 8 hours.
- Remove the pork from the slow cooker and shred the pork using two forks, pulling against the grain of the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.
Adapted from Can You Stay for Dinner?