Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins
4 hrs
10 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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

616 calories; fat 31g; cholesterol 202mg; saturated fat 10g; carbohydrates 20g; mono fat 12g; poly fat 3g; insoluble fiber 3g; sugars 2g; protein 61g; vitamin a 1117.6IU; vitamin c 10.6mg; thiamin 1.5mg; riboflavin 1mg; niacin equivalents 13.6mg; vitamin b6 0.9mg; folate 56.4mcg; vitamin b12 1.8mcg; sodium 846mg; potassium 1183mg; calcium 161.5mg; iron 4.9mg.