MAKES: 4 SERVINGS
PREP: 30 MINS
COOK: 4 HRS TO 8 HRS
COOK: 10 MINS
1 2 1/2 pound boneless pork shoulder roast
1 cup chicken broth
1/2 cup enchilada sauce or bottled salsa
4 – 8 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)
- 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 (Easy Shredded Pork Tacos)
Per serving: 616 kcal , 31 g fat (10 g sat. fat , 3 g polyunsaturated fat , 12 g monounsaturated fat ), 202 mg chol. , 846 mg sodium , 20 g carb. , 3 g fiber , 2 g sugar , 61 g pro.