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.
Recipe from Better Homes and Gardens
1 2 1/2- 3 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.
Per Serving: cal. (kcal) 616, Fat, total (g) 31, chol. (mg) 202, sat. fat (g) 10, carb. (g) 20, Monosaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 2, pro. (g) 61, vit. A (IU) 1117.58, vit. C (mg) 10.63, Thiamin (mg) 1.54, Riboflavin (mg) 0.97, Niacin (mg) 13.62, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.83, sodium (mg) 846, Potassium (mg) 1183, calcium (mg) 161.55, iron (mg) 4.86, Percent Daily Values are based on a 2,000 calorie diet