1-Preparing and Cooking the Pork: First, gather your ingredients and place the 3 pounds of pork roast into the crockpot. For easier cleanup, line the crockpot with a slow cooker liner or spray it with nonstick cooking spray to keep things simple. Next, add the ¾ cup of brown sugar, 10 ounces of red enchilada sauce, 4 ounces of diced green chiles, ⅓ cup of apple cider vinegar, and 1 tablespoon of pork seasoning directly on top of the pork.

2-Once everything is in the crockpot, set it to low and let it cook for 4 to 6 hours. This slow cooking process ensures the pork absorbs all the flavorful sauce, resulting in meat that’s easy to shred. After cooking, use two forks to shred the pork right in the crockpot juices, which helps it stay moist and full of taste.

3-Assembling and Serving: Now that your pork is ready, it’s time to think about how to serve it. Warm some tortillas and fill them with the shredded pork, then top with your choice of additions like fresh cilantro or salsa for a personal touch. This sweet pork can go beyond tacos, working great in burritos, salads, nachos, or even alongside mashed potatoes and rice for a versatile meal.

4-If you’re short on time, try an alternative method by using an Instant Pot: add all the ingredients, seal the lid, and cook on manual high pressure for about 25 minutes with a natural steam release. Remember, the total cooking time ranges from 4 to 6 hours depending on your method, making this recipe flexible for any schedule. For a fun twist, you can pair this with a simple dessert like our easy banana bread recipe to complete the meal.