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South-of-the-Border Pork Sandwiches

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By Pillsbury Kitchens
Updated May 7, 2009
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Taco mix and enchilada sauce kick it up a notch in the slow cooker for pork sandwiches with a taste for adventure.

South-of-the-Border Pork Sandwiches

  • Prep Time 20 min
  • Total 9 hr 50 min
  • Ingredients 7
  • Servings 12
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Ingredients

  • 1 boneless pork shoulder roast (2 lb), well trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups thinly sliced, halved sweet onion
  • 1 can (10 oz) enchilada sauce
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 12 sandwich buns, split
Make With
Old El Paso

Instructions

  • Step 
    1
    Sprinkle pork roast with salt and pepper. In 3 1/2- to 4-quart slow cooker, place roast and onion.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 9 hours.
  • Step 
    3
    About 40 minutes before serving, with slotted spoon, remove pork roast and onion from slow cooker; place on cutting board. Discard liquid in slow cooker. With 2 forks, shred pork; return pork and onion to slow cooker.
  • Step 
    4
    In small bowl, stir together enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
  • Step 
    5
    Increase heat setting to High; cover and cook 30 minutes longer or until thoroughly heated. Spoon mixture evenly into buns.

Nutrition

290 Calories
11g Total Fat
20g Protein
27g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
290
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
700mg
29%
Potassium
370mg
11%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
6%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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