Ingredients
Scale
- 4 pounds pork butt (or roast)
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1t chipotle powder
- 2 tablespoons olive oil
- 1 cup Pacific Organic Chicken Broth
- 1 can enchilada sauce
- 1 lime, juiced
- Corn tortillas
- Optional Toppings: cheese, salsa, black beans, brown rice, lime, cilantro, green onions etc.
Instructions
- Begin by creating your rub. Mix together salt, pepper, paprika, onion powder, garlic powder, and chipotle powder in a small bowl.
- Next, lay your pork butt flat on a cutting board or flat surface and rub the spices into it. Flip over and do it again. You may have some spices left over, this is okay, we will save them for later!
- Next, in a large skillet, heat 2 tablespoons of olive oil. Then, sear the pork butt on each side for 1-2 minutes or until golden brown.
- Next, transfer pork butt into crock pot and add 1 cup of Pacific Foods chicken broth and the rest of your spices if you have any left. Turn to high and cook for about 3-4 hours. If you are leaving for work, turn the crock-pot to low and cook for 8 hours.
- Once the pork is tender, remove from crock pot and use 2 forks to shred the pork (this should be rather easy). Remove some of the liquid if there is a lot in your crock pot. You will want about ½ cup – 1 cup of liquid in with the shredded pork.
- Place the shredded pork back in the crock pot and add a can of enchilada sauce and give it a stir. Let cook for another 15 – 20 minutes so that the pork can soak up as much flavor as possible!
- Serve pork on top of a corn tortilla with green onions, cilantro, salsa, cheese, a squeeze of lime, and anything else you desire!
- Prep Time: 20 minutes
- Cook Time: 8 minutes