Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2 pound) boneless pork shoulder roast | ||
| 1 (1.25 oz) pkg Hy-Vee reduced-sodium taco seasoning mix | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| ½ c. chopped onion | ||
| 8 Hy-Vee fajita-size tortilla shells | ||
| Hy-Vee shredded cheddar cheese, Hy-Vee sour cream, shredded lettuce, optional |
Directions
- Rub roast with taco seasoning mix. Place roast in a 3-1/2- or 4-quart slow cooker; add broth and onion. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours.
- Remove roast from slow cooker and using two forks, pull meat into coarse strands.
- Serve shredded pork in tortilla shells topped with cheddar cheese, sour cream and lettuce, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 75mg
- Sodium: 640mg
- Total Carbohydrates: 22g
- Protein: 26g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 8%