Southwestern Pork Roast

Boneless pork shoulder roasts are best for shredding into sandwiches or carnitas. This recipe pairs it with potatoes - either serve them together or remove the roast and shred it.


  • 3 pound boneless pork shoulder
  • 1 Tbsp canola oil
  • 1 can enchilada sauce
  • 1 onion, cut into wedges
  • 12 oz red skin potatoes, cut into wedges
  • 1 pinch salt
  • 1 pinch black pepper
Southwestern Pork Roast
Total Time: 2.5 hours


Servings: 8

380 calories; 15 g fat; 5 g saturated fat; 115 mg cholesterol; 840 mg sodium; 21 g carbohydrate; 3 g fiber; 37 g protein


  1. Preheat oven to 350°F. Season pork with salt and pepper.
  2. In an oven-ready skillet brown pork on all sides in oil, about 10 minutes.
  3. Set pork aside.
  4. Add enchilada sauce and bring to a boil.
  5. Cover the skillet and place it in the oven; bake for 1 hour.
  6. Turn meat over and add onions and potato to the skillet.
  7. Cover and cook until vegetables are soft, about 45 minutes.
  8. Remove the skillet from the oven and let rest for 15 minutes.