Enchilada Casserole – A delicious casserole for the slow cooker
A wonderful Mexican dish that I have converted to the crockpot.
HOOOOORAY for soup season! This soup is a perfect way to kick off the fall season, and its portion size is fitting for The Empty Nester chapter in our NEW...
This is my go to meal for a large crowd--it is always a great hit with tail gaters, family reunions, and church groups.
- 1 Pork Roast
- 2 Liters of Root Beer
- 1 Medium Onion
- 1 Pepper
- 1 Bottle of favorite bbq sauce
cut your onion into thin slices. You can separate the rings or not. I like to separate them for the top and leave them whole on bottom.
crust your pork roast with a heavy coating of salt, pepper, and garlic powder.
place 1/2 of the onion slices on the bottom of the crock and place the roast on top of them. Place the rest of the onion slices/rings on top of the roast.
Pour 2 liters of root beer over the roast. Set your crock pot on low.
When it has finished cooking, remove the pork roast which should be falling apart by now, and let cool until you can handle it.
Clean out the crock and put the shredded pork back in and add a bottle of your favorite bbq sauce.
Serve with tortillas, hamburger buns, or just plain bread.
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