Name: Charley's Slow Cooker Mexican-Style Pork recipe
Ingredients: 1 (4 pound) boneless pork loin roast, trimmed of fat;1 teaspoon salt;1 teaspoon ground black pepper;2 tablespoons olive oil;1 large onion, chopped;1 ¼ cups diced green chile pepper;1 (5 ounce) bottle hot pepper sauce;1 teaspoon chili powder;1 teaspoon cayenne pepper;1 teaspoon garlic powder;2 cups water, or as needed

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Ingredients

1 (4 pound) boneless pork loin roast, trimmed of fat 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped 1 ¼ cups diced green chile pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon chili powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder 2 cups water, or as needed

Nutrition Info

162.2 calories carbohydrate: 3.3 g cholesterol: 52.9 mg fat: 8.3 g fiber: 0.7 g protein: 18.2 g saturatedFat: 2.2 g servingSize: - sodium: 303.3 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Directions

Season pork roast with salt and ground black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side, transfer to a slow cooker.
Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

Recipe Yield

12 servings

Recipe Note

A hot and spicy pork roast (not chuck roast) that can be made into burritos, tacos, or any number of other Mexican-style dishes.

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