Slow-Cooker Mexican Pork Tacos Ingredients 2 tablespoons taco seasoning mix (from 1-oz package) 1 boneless pork shoulder (3 lb) 1 can (10 oz) 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 Instructions 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. Cover; cook on High heat setting 5 to 6 hours or until tender. 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. 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. Get as creative as you like with the toppings on these tacos. Diced green chiles, taco sauce and shredded cabbage all make great additions.
Posted on: Wed, 26 Mar 2014 00:32:18 +0000
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