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.
Preparation Time
5 mins
Cooking Time
12 hr
Total Time
12 hr 5 mins
Calories
563 Calories
Recipe Instructions
Step 1
Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
Step 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.
