SHREDDED PORK ENCHILADAS ROBIN'S
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- 3 lb
- pork tenderloin
- bell peppers (red/green/orange) diced
- sweet white onion, diced
- 3 c
- mushrooms, sliced
- 1 c
- frank's hot buffalo sauce
- 1 c
- famous dave's sassy chipotle bbq sauce
- 1 Tbsp
- mrs dash southwest chipotle seasoning
- 1 can(s)
- 8 oz bud lite lime-a-rita
- 4 can(s)
- budweiser beer
- 1/2 c
- cheese, salsa, lettuce, tortilla chips, sour cream
1In a large slow cooker or roaster place the diced peppers, onions & mushrooms. Put the pork tenderloin on top.
2In a bowl, mix together buffalo sauce, bbq sauce, honey, seasoning & lime-a-rita. Pour over tenderloin. Pour budweiser around the tenderloin. Cover & cook on low for at least 8 hours. I cook from frozen so I let it cook overnight.
3Remove tenderloin and shredd using two forks. Draining liquid from roaster using a strainer to save the peppers, onions & mushrooms. Mix all together.
4Can eat as is for now over noodles, bread or potatoes. Or if you want to make enchiladas... place some on a tortilla and fold. Top with whatever type of cheese and salsa you wish.. I used wedges of Laughing Cow Queso Fresco & Chipotle Cheese. Surround with lettuce & chips.