Shredded Pork Tacos
Recipe from
Better Homes and Gardens
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.

Servings:
Makes 4 servings.
Ingredients
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1 2-1/2- to 3-poundboneless pork shoulder roastsee savings

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1 cupchicken brothsee savings

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1/2 cupenchilada sauce or bottled salsasee savings

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4 8-inchsoft flour tortillas or taco shellssee savings

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Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocadosee savings

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Dairy sour cream (optional)see savings

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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 information
Per serving: Calories 616, Total Fat 31 g, Saturated Fat 10 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 3 g, Cholesterol 202 mg, Sodium 846 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 3 g, Protein 61 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 16%, Iron 27%. Percent Daily Values are based on a 2,000 calorie diet.
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