Create unbelievably tender pork tacos with the help of a slow cooker! Come home to these Slow-Cooker Pork Tacos and serve them in tortillas.
What You Need
Original recipe yields 12 servings
3 lb. boneless pork shoulder, trimmed, cut into bite-size pieces
1 onion, finely chopped, divided
1 jar (11.5 oz.) pickled jalapeño nacho slice s, drained
1 jar (7.5 oz.) TACO BELL® Verde Salsa
3 cloves garlic, minced
12 corn tortilla s (6 inch)
1 tomato, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
Cook meat, in batches, in large skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until evenly browned, stirring occasionally and spooning each browned batch into slow cooker before browning the next batch.
Reserve 1/4 cup onions. Add remaining onions to meat in slow cooker along with the nacho slices, salsa and garlic; mix well. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); drain.
Warm tortillas. Serve topped with meat mixture, reserved onions and remaining ingredients.
How to Warm Tortillas
To warm tortillas in the microwave, wrap them in paper towels and microwave on HIGH just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 sec.; for 2 tortillas, microwave 20 sec.; for 6 to 8 tortillas, microwave 1 min.; and for 12 tortillas, microwave 1-1/2 min.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.