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Slow-Cooker Mexican Pork Tacos

(2)

2 reviews

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

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

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

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 840
Calories from Fat: 450

% Daily Value

Total Fat: 50g; 77%
Saturated Fat 13g 67% Trans Fat 4g
Cholesterol: 110mg; 36%
Sodium: 1490mg; 62%
Total Carbohydrate: 56g; 19%
Dietary Fiber 0g 0% Sugars 0g
Protein: 42g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 20%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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