Shredded Pork Tacos – Slow Cooker Style

There is nothing like coming home to a wonderful meal, all cooked up in a slow-cooker, just waiting for the final touches. These Shredded Pork Tacos are absolutely delicious. The pork can be started in the crock pot while still frozen, perfect for forgetful cooks or last-minute decision makers – no need to defrost ahead of time. The slow-cooked pork is then finished in a large skillet, adding all the “taco” seasonings at the end. There will be plenty of meat left over for a second meal or to use as a filler to make pork enchiladas. The flavors are mild, lending easily to other creations.

Shredded Pork Tacos
1  2 1/2 – 3  pound boneless pork tenderloin (frozen okay)
1 cup chicken broth
1 small can green enchilada sauce
1 small can green hatch chili
Taco Seasoning, to taste
10  soft flour tortillas, taco size, warmed

Ingredients – Assorted Taco Toppings:
Mexican-Blend Cheese
Lettuce, Shredded
Tomatoes, Chopped
Avocados, sliced
Jalapeno Peppers, sliced
Sour Cream
Taco Sauce

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; reserving broth. Using two forks, shred meat, discarding any fat.

In a large skillet, combine shredded pork, enchilada sauce and green chills. Season to taste with taco seasoning mix. Add reserved broth from the crock pot to moisten meat. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally.

Meanwhile, warm flour tortillas on a flat griddle until soft and pliable. Heat griddle to medium, spray tortilla lightly with cooking spray and warm. Set aside until ready to fill.

Shred lettuce, chop tomatoes and avocados. Arrange on a platter to serve alongside tacos.

To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, and/or avocado. If desired, serve with sour cream.

Delicious with Super Easy Refried Beans as a side. These tacos are also great with Authentic Spicy Spanish Rice. The rice can be made a day or two in advance, then gently warmed in the microwave for a quick side dish.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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