Shredded Pork Tacos
- Number of Servings: 14
Ingredients
2 cups store-bought salsa, plus more for serving2 tablespoons chili powder2 tablespoons dried oregano2 tablespoons unsweetened cocoa powderkosher salt1 3-pound boneless pork butt or shoulder, trimmed of excess fat3/4 cup sour cream8-12 flour tortillas or corn tortillas (not included in calories as I make my own tortillas)
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, sour cream, and extra salsa.
Serving Size: Makes 8-12 tacos
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, sour cream, and extra salsa.
Serving Size: Makes 8-12 tacos
Nutritional Info Amount Per Serving
- Calories: 285.9
- Total Fat: 20.8 g
- Cholesterol: 79.3 mg
- Sodium: 247.0 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.4 g
- Protein: 20.5 g
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