Directions:
- Sprinkle pork roast with salt and pepper. In 3 1/2-4 quart slow cooker, place roast and onion.
- Cover; cook on low for 8 to 9 hours.
- About 40 minutes before serving, with slotted spoon, remove pork roast and onion from slow cooker; place on cutting board. Discard liquid in slow cooker. With 2 forks, shred pork; return pork and onion to slow cooker.
- In small bowl, stir together the enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
- Increase heat setting to high; cover and cook 30 minutes longer or until thoroughly heated.
- Serve mixture with buns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.93 Kcal (314 kJ) | ||
| Calories from fat | 17.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 3% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 81.02mg | 3% | |
| Potassium | 199.19mg | 4% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 91.24 Kcal (382 kJ) | ||
| Calories from fat | 20.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 3% | |
|---|---|---|---|
| Cholesterol | 28.65mg | 8% | |
| Sodium | 98.66mg | 3% | |
| Potassium | 242.55mg | 4% | |
| Total Carbs | 5.83g | 2% | |
| Sugars | 2.52g | 8% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 11.27g | 19% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.5mg | 2% | |
| Calcium | 16.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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