Mexican Shredded Pork in the Slow Cooker

Last year I made traditional pulled pork sandwiches from Make it Fast, Cook it Slow. The pork was some of the yummiest I ever made, so naturally when I took a 2 pound boneless pork loin from the freezer I thought of making it again.

Only, I didn't have anything to put pulled pork sandwiches on and there was some soon to expire chorizo in the fridge. So, I decided to get creative with my stash of Red Gold tomatoes and go Mexican! I sprayed the slow cooker insert and threw in the following ingredients in order, then crossed my fingers it'd work out! Thankfully, it did!!

1 onion, halved and sliced
1 tube (about 1 cup/8 oz.) of chorizo *see note below
2 lb. boneless pork loin (mine was still a little frozen)
14.5 oz. can of Red Gold diced tomatoes with green chiles

This cooked on high for around four and a half hours (you could also cook it on low for 8-10 hours) until I removed it to a big bowl and shredded with two forks. Return to the crockpot and mix with the sauce, sausage, and onion until everything is incorporated.

*Note on chorizo: I did not pre-cook and drain my chorizo this time, but will in the future. I was able to strain off a lot of the fat with a spoon, but felt it could have been healthier.

We served on warmed tortillas and it was shockingly delicious. Seriously, one of those meals where I'm sitting there, chewing in disbelief that my own two hands created it!

And, trust me on this, add a dollop of sour cream and it brings the flavor up a million notches. I can't explain it, but just that one, simple topping knocked this one out of the park. Both Johnny and I absolutely loved it as is, but were rolling our eyes back in foodie ecstasy once the sour cream was added!

You can win some Red Gold products of your own! Just enter my giveaway before Wednesday, February 17th!