Shredded Pork Enchilada Bowl

Prep time: 15 minutes
Total time: 6 hours, 15 minutes

  • 2-3 lb pork shoulder roast

  • 1 pouch Winking Girl! Red Enchilada Skillet Sauce

  • ¼ cup beef or chicken broth

  • 2 tsp olive oil (or cooking fat of choice)

  • Salt and pepper (to taste)

Trim fat from pork roast and season with salt and pepper. Add to crock pot with the broth at the bottom (this will keep the roast from drying out). Cook on low for 6-8 hours or on high for 3-4 hours.

Remove roast from crock pot and shred into small pieces. Add the oil or cooking fat to a frying pan and pan fry the pork slightly on medium-high heat. Add sauce and reduce heat to low, simmering for an additional minute or two.

Serve warm with suggested enchilada bowl toppings and ingredients below …

Seasoned rice, cilantro lime cauliflower rice, Winking Girl Party Guac, tomatoes, shredded cheese, cilantro, sour cream, WG Zesty Crema Fresca, Winking Girl! Salsa

Serves about 6

Set it and forget it, and then maybe check out that new art gallery you’ve been eyeing. 😉