Shredded Pork Tacos

By merlin

MSN Lifestyle Recipe

Ingredients

• 1 (2 1/2 to 3-pound) boneless pork shoulder roast
• 1 cup chicken broth
• 1/2 cup enchilada sauce or bottled salsa
• 4 (8-inch) soft flour tortillas or taco shells
• Assorted toppers, such as shredded lettuce, finely shreeded Mexican-blen cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado
• Sour cream (optional)

Preparation

Step 1

1. Trim fat from pork. If necessary, cut pork to fit in a 3 1/2 to 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refirgerate up to 3 days or freeze up to 3 months)

2. In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.

3. To assemble tacos, place pork mixture in center or warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream.

Yield: 4 servings