Crockpot Mexican Pulled Pork

The grocery store had a huge pork sale last week so we bought a bunch. I still have lots of BBQ pulled pork in the freezer so Dan wanted to do something different with the porkbutt that he bought. He found this recipe and we had to triple it because our pork was so much bigger. It turned out delicious and we have so many leftovers. We will definitely be eating well this winter. As long as my freezer can keep up with our meat production. Yikes, I didn't realize how much having one less person in the house changes our food consumption.

We made this in our largest crockpot and put it in the sink overnight because we were afraid it was going to overflow. It didn't do that but it certainly was FULL.

Mexican Pulled Pork
courtesy of SparkRecipes

2 1/2 pound Pork Roast
1 can tomatoes with diced green chiles
1 small can diced green chiles
2 tsp taco seasoning
1 tsp cayenne pepper or to taste
3 cloves minced garlic
1/2 cup chopped onion

Place 1 can of tomatoes with diced green chiles on the bottom of your slow cooker. Place pork roast on top. Mix can of green chiles with the other ingredients and slather on top of the roast. Place slowcooker on low for about 8 hours. Shred pork (should happen very easily), then place back in slow cooker and mix with the juices. Can be used for tacos, enchiladas, sandwiches. 

We had a 6 pound pork butt so used 3 cans of tomatoes (really only needed two), a big can of diced green chiles. The spices we also increased a lot...6 T of taco seasoning, 1 T of cayenne pepper, 6 cloves of garlic. We had misread the recipe and thought the original took 1Tablespoon of cayenne and thought oh my goodness. But the person who submitted it had just capitalized the T and then added the little sp afterwards. Whenever we see a big T we always think tablespoon.

We just had it on some really good flour tortillas and I put a little cheese on mine. It tasted just like pulled meat you would have at a Mexican restaurant. A definite keeper recipe.