Mexican-Style Sweet Shredded Pork

Katy with Anya in Allyn's Kitchen.  (The Mexican Pork is in the crock pot on the island beside Katy. Ha!)

 We made this at Allyn's when Katy and I visited her last October to throw her a HERO PARTY.  I don't have any photos of it, but let's face it, a picture of a crock pot full of pork isn't that pretty.  It is fantastic to eat, though.  We used it in quesadillas, enchiladas, nachos, tacos. The recipe is from Our Best Bites.

Ingredients:

4 lbs. boneless pork shoulder roast (no substitutes!)

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 tsp. chili powder

1 tsp. onion powder

1 - 2 T. vegetable oil

2 (10-ounce) cans enchilada sauce

1 c. brown sugar, divided

1/2 c. salsa

1/2 T. Worcestershire sauce

1/4 c. apple juice (I've used whatever juice was handy if I didn't have apple and it's still great)

Directions:

Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder.  Use your hands (do it, Katy!) to massage the spices over all sides of the meat.

Heat the oil in a large skillet over medium-high heat.  Sear the pork roast for about 1 minute on all sides or until the meat surface is golden brown.

While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker.  Add the pork, cover, and cook for 7 hours on low with the lid on the entire time.

Remove pork and shred, discarding any pieces of fat.  Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high.  Add shredded meat.  Simmer with lid off for 30 minutes.