Mexican Style Shredded Pork

A great crock pot recipe! We had it on yummy rolls and it made a great sandwich, you could also do it with warm tortillas. I got it from the "Our Best Bites" recipe book, which I love.


4 lb. boneless pork shoulder roast
1/2 t. salt
1/4 t. pepper
2 T. chili powder
1 t. onion powder
2 T. oil
2 (10 oz) cans enchilada sauce
1 C. brown sugar, divided
1/2 C. salsa
1/2 t. Worcestershire sauce
1/4 C. apple juice


Trim the visible fat from the roast and sprinkle with salt and pepper, chili powder, and onion powder. rub all over roast.
Heat oil in large skillet over med-high. Sear the roast on each side for about 1 min, until browned. While meat is searing, combine the enchilada sauce, 2/3 C. brown sugar, salsa, W sauce and apple juice in crock pot. Add the pork, cover and cook on low for 7 hours with lid on the entire time. Remove pork, shred, discarding fat. Add additional 1/3 C. brown sugar to crock pot and turn on high. Add shredded meat and turn heat to high. Simmer with lid off for 30 minutes.