![](https://cdn.statically.io/img/www.allrecipes.com/thmb/0E-BX7QhmQlUJyN_NtoegZ5j-TA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/660706-a2ef4e49cbbf4e9a992e8eedc3bef9f8.jpg)
Ingredients
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3 pounds beef rump roast
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3 pounds pork loin roast
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2 teaspoons salt
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1 teaspoon ground black pepper
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2 (14.5 ounce) cans green enchilada sauce
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2 (4 ounce) cans diced green chiles
Directions
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Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
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Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.
Nutrition Facts (per serving)
563 | Calories |
33g | Fat |
7g | Carbs |
57g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 563 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 12g | 59% |
Cholesterol 170mg | 57% |
Sodium 1074mg | 47% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 57g | 115% |
Vitamin C 21mg | 24% |
Calcium 39mg | 3% |
Iron 4mg | 20% |
Potassium 1220mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.