Slow-Cooker Southwest Shredded Pork
This shredded pork shoulder is a set-it-and-forget-it slow-cooker recipe that’s easy, versatile and packed with Southwest flavor thanks to tomatoes, black beans, chiles and taco seasoning.
Ingredient
- 1 can (28 oz) Muir Glen organic fire-roasted diced tomatoes, drained
- 1 can (15 oz) Progresso black beans, drained, rinsed
- 1 can (4 oz) Old El Paso Chopped Green Chiles
- 2 cups chopped yellow onions
- 1 medium red bell pepper, diced
- 2 packets (1 oz) Old El Paso Original Taco Seasoning Mix
- 1 boneless pork shoulder (3 to 4 lb)
- 6 cups hot cooked white rice
- Shredded Colby-Jack cheese, sour cream and lime wedges
Direction
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
- Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.
