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Prep Time: 5 Minutes Cook Time: 720 Minutes |
Ready In: 725 Minutes Servings: 10 |
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Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream. Ingredients:
3 pounds beef rump roast |
3 pounds pork loin roast |
2 teaspoons salt |
1 teaspoon ground black pepper |
2 (14.5 ounce) cans green enchilada sauce |
2 (4 ounce) cans diced green chiles |
Directions:
1. Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
2. Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
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