shredded pork enchiladas robin's
Mexican flavors blend into something yummy.
No Image
prep time
cook time
method
Slow Cooker Crock Pot
yield
Ingredients
- 3 pounds pork tenderloin
- 3 - bell peppers (red/green/orange) diced
- 1 - sweet white onion, diced
- 3 cups mushrooms, sliced
- 1 cup frank's hot buffalo sauce
- 1 cup famous dave's sassy chipotle bbq sauce
- 1 tablespoon mrs dash southwest chipotle seasoning
- 1 can 8 oz bud lite lime-a-rita
- 4 cans budweiser beer
- 1/2 cup honey
- - tortillas
- - cheese, salsa, lettuce, tortilla chips, sour cream
How To Make shredded pork enchiladas robin's
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Step 1In a large slow cooker or roaster place the diced peppers, onions & mushrooms. Put the pork tenderloin on top.
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Step 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.
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Step 3Remove tenderloin and shredd using two forks. Draining liquid from roaster using a strainer to save the peppers, onions & mushrooms. Mix all together.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Pork
Category:
Tacos & Burritos
Ingredient:
Pork
Method:
Slow Cooker Crock Pot
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