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To make Pork Shoulder Slow Cooker Recipe:
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Lightly spray slow cooker with nonstick cooking spray and add pork.
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In a medium bowl, whisk all of the remaining ingredients together and pour over pork.
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Cover and cook on low for 10 hours.
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Drain slow cooker of any liquid if there is any.
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Return pork to slow cooker.
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** If you're serving this as Pulled Pork Sandwiches you may decide to add your Barbecue Sauce now.
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** If you're using the pork for enchiladas, reserve some without sauces.
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Poblano Cream Sauce for Pulled Pork Enchiladas with Poblano Cream Sauce:
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Melt the 3 T unsalted Butter in a pan over med/low heat.
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Whisk in flour.
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Add chicken broth until thick and creamy.
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Let sauce cool for about 5 minutes.
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Add sour cream and continue stirring.
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Add in diced 1/3 of poblano pepper (more for spicier).
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Spray a 9x13 glass dish.
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Spread about 1/2-2/3 cup of pork mixture into the middle of each enchilada and roll.
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Place seam side down in dish.
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Fill all enchiladas like this.
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Pour Poblano Cream sauce over rolled enchiladas and cover with 2 cups monterrey/jack or colby/jack cheese.
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Bake enchiladas in 350degree preheated oven uncovered for 20-25 minutes.
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Use low broil for just a few minutes to brown the tops and make the cheese a little crispy.