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Place pork on a cutting board; season with salt and pepper. Heat oil in a large stainless skillet over high heat. Brown pork on all sides, about 6 minutes total. Remove from heat.
Place onion in bottom of slow cooker. Whisk in enchilada sauce, 1/2 cup water, lime juice and chili powder. Add pork to slow cooker; cover and cook on Low for 8 hours or High for 6 hours.
Remove pork to a clean cutting board. Cool slightly. When cool enough to handle, separate and discard bones, leaving pork in pieces as large as possible. Place pork on a platter and drizzle with about 1 cup of the liquid from the slow cooker.
To assemble sandwiches: spread bottom of cut side of rolls with an equal amount of bean spread (about 2 tablespoons each) and remaining halves with guacamole (or avocado). Top bean spread with pork, tomato slices, goat cheese and cilantro.