Slow cooker pulled pork stew with corn recipe from Betty Crocker

SLOW COOKER PULLED PORK STEW WITH CORN
Ingredients

• 1 can (19 oz) Old El Paso™ red enchilada sauce 
• 1 package (1 oz) Old El Paso™ original taco seasoning mix 
• 2 tablespoons chili powder 
• 2 teaspoons dried oregano leaves 
• 2 teaspoons ground cumin 
• 2 teaspoons salt 1 boneless pork shoulder (3 to 4 lb) 
• 1 carton (32 oz) Progresso™ chicken broth 
• 1 can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained 
• 1 can (15.25 oz) whole kernel corn, drained 
• Sliced radishes, shredded cabbage, diced avocado, crumbled queso fresco, chopped cilantro and lime wedges, as desired

Directions

1. Spray 5-quart slow cooker with cooking spray. Mix enchilada sauce, taco seasoning mix, chili powder, oregano, cumin and salt in cooker. Add pork shoulder; turn to coat. 
2. Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred pork with fork. Remove 1 cup cooking liquid; place in large bowl. Add shredded pork to bowl; toss to coat. 
3. Meanwhile, discard remaining cooking liquid; wipe out slow cooker. Spray slow cooker with cooking spray. Add broth, tomatoes and corn; stir in pork. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours 30 minutes or until hot. Serve with remaining ingredients.

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