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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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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 they're ready when you need them at the end of the day. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1 envelope taco seasoning |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
12 flour tortillas (8 inches), warmed |
2 cups (8 ounces) shredded colby-monterey jack cheese |
sour cream, optional |
Directions:
1. 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.
2. Remove meat from slow cooker; shred with two 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. Yield: 12 servings.
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