Carnitas Tacos

Name: Carnitas Tacos
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12 servings.
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds); 1 envelope taco seasoning; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 12 flour tortillas (8 inches), warmed; 2 cups shredded Colby-Monterey Jack cheese; Sour cream, optional

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 12 servings.

The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that the meat is ready when you need it at the end of the day. —Mary Wood, Maize, Kansas

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 envelope taco seasoning
1 can (10 ounces) diced tomatoes and green chiles, undrained
12 flour tortillas (8 inches), warmed
2 cups shredded Colby-Monterey Jack cheese
Sour cream, optional

Directions

1. Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.

Nutrition Facts

1 taco (calculated without sour cream): 414 calories, 20g fat (8g saturated fat), 84mg cholesterol, 789mg sodium, 30g carbohydrate (1g sugars, 0 fiber), 28g protein.

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