Shredded Pork Tacos

Assemble-your-own tacos suit everyone at the party. Start off with slow cooker pork and a variety of vegetables, and finish up with a topping of sour cream for a fast and easy meal.

Shredded Pork Tacos Enlarge Image
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7 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
30 mins
Cook:
4 hrs to 8 hrs
Cook:
10 mins
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Shredded Pork Tacos

Ingredients
1
2 1/2 pound boneless pork shoulder roast
1
cup chicken broth
1/2
cup enchilada sauce or bottled salsa
4
inches soft flour tortillas or taco shells
 
Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado
 
Dairy sour cream (optional)

Directions

  1. 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.)
  2. 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.
  3. 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
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