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Slow-Cooker Mexican Pork Tacos

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Slow-Cooker Mexican Pork Tacos
  • Prep 30 min
  • Total 5 hr 30 min
  • Ingredients 7
  • Servings 8
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Pillsbury™ biscuits make great soft taco shells when cooked in the skillet.
Updated Oct 24, 2016

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Get as creative as you like with the toppings on these tacos. Diced green chiles, taco sauce and shredded cabbage all make great additions.

Nutrition Information

810 Calories, 45g Total Fat, 43g Protein, 58g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
810
Calories from Fat
410
Total Fat
45g
70%
Saturated Fat
14g
70%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
1240mg
52%
Potassium
450mg
13%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
5%
Sugars
11g
Protein
43g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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