Mexican Style Shredded Pork


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This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slowcooker all day, ready to enjoy when you arrive home.

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  • 1 (3 lb.) boneless pork loin roast, cut into 2 inch pieces
  • 1/2 tsp. salt
  • 2 (4 oz.) cans diced green chili peppers
  • 3 cloves garlic, crushed
  • 1/4 C. chipotle sauce
  • 3 1/4 C. water, divided
  • 1 1/2 C. uncooked long grain white rice
  • 1/4 C. fresh lime juice
  • 1/4 C. chopped cilantro

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Place the roast in a slow cooker, and season with salt. Place chili peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 C. water. Cover, and cook 7 hours on Low. In a pot, bring remaining 2 3/4 C. water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Yield: 6 Servings.

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