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Ingredients
Scale
- 3 pounds boneless pork shoulder or butt roast
- 2 teaspoons salt
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 16.9 oz bottle of Dr. Pepper (divided)
- 1 cup red enchilada sauce
- 1 can (4 oz) green chilies, drained
- ½ cup brown sugar
- Tortillas (for serving)
- Salad (for serving)
- Rice (for serving)
- Black beans (for serving)
- Dressing (for serving)
- Pico de gallo (for serving)
- Guacamole (for serving)
Instructions
- Combine salt, chili powder, garlic powder, onion powder, ground cumin, and black pepper in a bowl.
- Rub the spice blend over the pork shoulder.
- Sear the pork in a frying pan over medium-high heat for 1-2 minutes on each side until golden brown.
- Place the pork in a slow cooker and pour in 1 cup of Dr. Pepper and red enchilada sauce.
- Cover and cook on low for 7-8 hours until the pork reaches 200-205 degrees F.
- Shred the pork using two forks and return it to the slow cooker.
- Blend remaining Dr. Pepper, enchilada sauce, green chilies, and brown sugar until smooth.
- Stir the sauce into shredded pork and cook on low for an additional hour.
- Serve with warmed tortillas, salad, rice, and black beans.
Notes
Choose a well-marbled pork shoulder for best flavor and tenderness.
Use a pressure cooker for reduced cooking time while achieving great results.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 22
- Cholesterol: 80