2-3 lb pork loin roast
1 c. brown sugar
1/2 c. Worcestershire sauce
1/2 t. oregano
1/2 t. ginger powder
1 t. salt
1 t. dry chili powder
1 t. garlic powder
2 T. dried minced onions
1/8 t. chipolte chili pepper
2 c. water
1 15 oz can red enchilada sauce
Combine all ingredients except enchilada sauce, in crock pot and cook on low for 6-8 hours (until meat shreds easily). Add 1 can red enchilada sauce for the last hour of cooking. Serve with tortillas, rice, beans, cilantro, and cheese.
No comments:
Post a Comment