Ingredients
5
5 servings
- •2 lb pork shoulder, diced
- •1 tablespoon seasoned salt
- •1 tablespoon cumin
- •1 can kidney bean, drained
- •½ cup tomato, diced
- •½ onion, diced
- •½ cup red enchilada sauce
- •1 box cornbread mix, prepared according to instructions
- •cheddar cheese, to top, optional
Instructions
- Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 511
- Carbohydrate: 26g
- Fat: 27g
- Fiber: 2g
- Protein: 40g
- Sugar: 8g
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