Slow Cooker Shredded Pork Soft Tacos
Simple and delicious – this slow cooker shredded pork soft taco meal can easily be prepared for the freezer as well. Be sure to make adjustments to suite your families tastes with the chili powder and peppers – and you are sure to hit a home run with this recipe.
- 4-5 lbs bone-in pork shoulder
- 1 tbsp chili powder (or taco seasoning)
- 1 lg onion chopped
- 1 c root beer
- 4 oz can of canned chipotle peppers in adobo sauce finely chopped
- flour or corn tortillas
Rub meat with chili powder, salt and pepper
Place in slow cooker
Place chopped onions all around the meat
Chop 3-4 chipotle peppers into fine pieces (the more you do, the spicier it will be)
Mix chipotle peppers with 1-2 Tablespoons of Adobo sauce from the can with 1 cup of root beer.
Pour over the meat and onions.
Cook on Low for 8-10 hours or on high for 4-6 hours.
Shred meat with a fork
Serve on tortillas and top with your favorite taco fixings!
Freezer to Slow Cooker Instructions:
Be sure you bought meat that is raw, not yet frozen. If you discover yours is frozen already, just be sure to keep it separate from the rest of the bag ingredients below so that you can rub it once it’s thawed on cooking day.
Rub meat with chili powder, salt and pepper and place in gallon size freezer bag.
Chop 1 large onion
Chop 3-4 chipotle peppers from the can.
Mix chopped chipotle peppers, 1-2 T. of adobo sauce (from same can) and 1 cup of root beer. [you can use the whole can, but you may want to add more root beer if you do]
Pour mixture over meat and onions in freezer safe bag.
Label bag and freeze flat.
Remove bag from freezer the night before cooking day to let thaw.
Calories: 486kcal | Carbohydrates: 39g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 818mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 5mg