A roast gets falling-off-the-bone tender in this slow-cooker recipe, then is stuffed with cheese into warmed tortillas. Voilà! The perfect shredded pork taco!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large onion, chopped
1 canned chipotle pepper in adobo sauce, finely chopped
1 pkg. (35 g) taco seasoning mix
2 Tbsp. oil
2 cups tomato sauce
1 pork roast (3 lb./1.4 kg)
24 corn tortillas (6 inch), warmed
3 cups Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Combine onions, peppers, taco seasoning and oil in medium microwaveable bowl. Microwave on HIGH 5 min. or until onions are tender, stirring after 3 min. Stir in tomato sauce; pour into slow cooker.
Add meat; turn to evenly coat with sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
Remove meat from slow cooker, reserving sauce in slow cooker; cool meat slightly. Skim fat from sauce; discard fat. Use 2 forks to pull meat into shreds. Return meat to slow cooker; stir to evenly coat with sauce.
Spoon meat mixture onto tortillas just before serving; top with cheese.
Kraft Kitchen Tips!
Garnish with chopped fresh cilantro before serving.
Serve with a mixed green salad tossed with Kraft Italian Zesty Lime Dressing and your favourite fresh fruit to round out the meal.
Add your favourite taco toppings, such as avocado slices and chunky salsa.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 8 g
Cholesterol 105 mg
Sodium 640 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 3 g
Protein 31 g
12 servings, 2 tacos (208 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.