Slow-Cooker Mexican Pork Tacos

Pillsbury® biscuits make great soft taco shells when cooked in the skillet.

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  • prep time 30 min
  • total time 5 hr 30 min
  • ingredients 7
  • servings 8
 

Ingredients

2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
boneless pork shoulder (3 lb)
1
can (10 oz) Old El Paso™ red enchilada sauce
2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (16 biscuits total)
1/4
cup all-purpose flour
1/2
cup vegetable oil
Salsa, shredded lettuce and shredded Mexican cheese blend, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 5-quart slow cooker with cooking spray. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
  • 2 Cover; cook on High heat setting 5 to 6 hours or until tender.
  • 3 During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.
  • 4 Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.
  • 1 Spray 5-quart slow cooker with cooking spray. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
  • 2 Cover; cook on High heat setting 5 to 6 hours or until tender.
  • 3 During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.
  • 4 Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.

EXPERT TIPS

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Expert Tips

Get as creative as you like with the toppings on these tacos. Diced green chiles, taco sauce and shredded cabbage all make great additions.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
840
(
Calories from Fat
450),
% Daily Value
Total Fat
50g
50%
(Saturated Fat
13g,
13%
Trans Fat
4g
4%
),
Cholesterol
110mg
110%;
Sodium
1490mg
1490%;
Total Carbohydrate
56g
56%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.