Mexican Style Sweet Pork

Mexican Style Sweet Pork

4 lbs. boneless pork shoulder roast

1/2 t. kosher salt

1/4 t. black pepper

2 t. chili powder

1 t. onion powder

1-2 T. vegetable oil

20 oz. 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, pepper, chili powder, and onion powder. Use your hands 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 meat surface is golden brown. While the 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 on low for 7 hours with 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.

Label (12) Mexican Style Sweet Pork.  Sprinkle roast with seasoning baggie. Rub the spices into all sides of the meat.  Heat 1-2 T of oil in a large skillet and sear (1 minute one each side). Add liquid baggie to crock pot and then add pork roast.  Cover and cook on low for 7 hours.  Remove pork, shred and return it to the crock pot adding the remaining brown sugar baggie.  Simmer in the crock pot on high with the lid off.  Serve with toppings for nachos, tacos, burritos, salads...etc.