Carnitas Tacos

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

6 ingredients

2 steps

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 envelope taco seasoning
1 can (10 ounces) diced tomatoes and green chilies, 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 two 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.