CARNITAS TACOS

By curly

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 OR tomatoes with basil, garlic and oregano
• 12 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• Sour cream, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.

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.