- 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 1/4 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
- 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.
05/21/2018
recipepes.com
Charley's Slow Cooker Mexican-Style Pork, recipe
PT15M
PT1H
5
455 calories
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