Carnitas Tacos
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that the meat is ready when you need it at the end of the day.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 130
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 130
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 envelope taco seasonings
1 can (10 ounces) diced tomatoes and green chiles, undrained
12 flour tortillas (8 inches), warmed
2 cups shredded Colby-Monterey Jack cheese
Sour cream, optional
Directions:
Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Source: tasteofhome.com
Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
