Mexican Style Shredded Pork You Have To Try

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Mexican Style Shredded Pork

"This is an superb shredded pork recipe much like what you will consume in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to put together and simmers in a slow cooker all day, geared up to revel in when you arrive home. I serve it over rice (laced with lime juice and sparkling cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!"

Ingredients :

1 (three pound) boneless red meat loin roast, reduce into 2 inch pieces
half teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, overwhelmed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked lengthy grain white rice
1/four cup fresh lime juice
1/four cup chopped cilantro

Instructions :

Prep : 15M	Cook : 6M	Ready in : 7H30M

Place the roast in a sluggish cooker, and season with salt. Place chile peppers and garlic on pinnacle of roast. Pour in the chipotle sauce and half of cup water.
Cover, and cook dinner 7 hours on Low.
In a pot, convey remaining 2 3/four cups water and rice to a boil. Mix within the lime juice and cilantro. Reduce warmth to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the sluggish cooker, and allow to sit 15 minutes to take in some of the liquid. Serve over the cooked rice.

Notes :

Try the use of a Reynolds® gradual cooker liner for your sluggish cooker for less difficult cleanup.

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