Lunch: Carnitas Tacos Recipe
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
Instructions
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.
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.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
