Mexican Style Shredded Pork

Shannon Smith


*I added 1 can of fire-roasted tomatoes to the slow cooker and used Lawry's chipotle lime marinade instead of chipotle sauce. I also did not put lime juice in the rice and just added butter and cilantro once rice was cooked.

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20 Min


6 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one tasty dish.  From the list of ingredients I was expecting it to be really spicy, but instead it has a very pleasant flavor. It's perfectly paired with the lime-flavored rice. More, please!


1, 3-5 lb
boneless pork loin, cut into one inch pieces
2, 4 oz. can(s)
green chiles, mild
2 Tbsp
minced garlic
1/4 c
chipotle sauce
3 1/4 c
water, divided
1 1/2 c
white rice, uncooked
1/4 c
lime juice
1/2 c
cilantro, fresh chopped

Directions Step-By-Step

Place pork in a slow cooker and season with salt. Place chiles and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover and cook on low for 7hrs. In a pot cook remaining 2 3/4 cups water (I used chicken broth) and rice to a boil. Mix in lime juice and cilantro. Reduce heat to low and simmer 20 minutes.
Remove roast and shred meat using two forks. Put meat back in slow cooker to absorb juices for 15-20minutes. Serve over cooked rice.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy