Shredded Mexican Pork

Preheat over to 225 degrees or turn crock pot to medium. Preheat oil over medicum heat in large skillet. Saute onions for 2 minutes or until they start to become translucent. Pour in minced garlic and cook another minute. Sprinkle salt and pepper over liberally. Push onions and garlic to the edges of the pan and sear meat on all sides until brown. Transfer entire contents of pan into a baking dish with high sides (or into the crock pot). Pour enchalida sauce over the top, cover with foil and bake for 2-3 hours or until meat is fork tender. Shred pork and serve in tacos, burritos, on nachos, etc.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GONERSGIRL.