Shredded Pork Tacos
2 1/2 pound boneless pork shoulder roast
cup chicken broth
cup enchilada sauce or bottled salsa
inches soft flour tortillas or taco shells
Dairy sour cream (optional)
- Trim fat from pork. If necessary, cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.)
- In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.
- To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.
Nutrition Facts(Shredded Pork Tacos)
- Per serving:
- 616 kcal cal.,
- 31 g fat
- (10 g sat. fat,
- 3 g polyunsaturated fat,
- 12 g monounsatured fat),
- 202 mg chol.,
- 846 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 2 g sugar,
- 61 g pro.
- Percent Daily Values are based on a 2,000 calorie diet