<p>Our recipe for Mexican style shredded pork with chilies, salsa, and cilantro makes an easy slow cooker meal you'll be anxious to enjoy for lunch. Add on your favorite toppings for a stress-free homecooked meal you can savor at work too.</p>
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Ingredients
- 3 pounds Pork Roast
- 3 teaspoons mince Garlic, Cloves
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 1/2 cups Tequila
- 1 1/2 cups chop Cilantro, Fresh
- 1 cup Salsa, Medium
- 1/2 cups Chicken Broth/Stock
- 4 ounces Mild Green Chiles, Diced, Canned
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 6 ounces
- 333 Calories
- 14g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 109mg Cholesterol
- 543mg Sodium
- 5g Total Carb
- 1g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 37g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Trim all excess fat from pork and cut in half.
- Place in slow cooker and top with garlic, salt and pepper.
- Add all remaining ingredients to slow cooker.
- Cover, cook on low for 6-8 hours.
- Remove pork, shred with a fork.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Trim all excess fat from pork and cut in half.
- Place in slow cooker and top with garlic, salt and pepper.
- Add all remaining ingredients to slow cooker.
- Cover, cook on low for 6-8 hours.
- Remove pork, shred with a fork.
- Let cool.
- Divide cooked pork among gallon size freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave for 1-2 minutes.