Recipes / Dinner

Slow Cooker Pork Tacos - Dump and Go Dinner

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Slow Cooker Pork Tacos - Dump and Go Dinner

Kim
The Cook
6 Servings
8 Ingredients
1 Comments

Enjoy the versatiliy of this slow cooked pork paired with the spicy flavors of mexican food and wrapped in a soft homemade torilla.

Read More
6 Servings
8 Ingredients
1 Comments

Ingredients

  • 3 pounds Boston Butt Roast
  • 4 teaspoons mince Garlic, Cloves
  • ½ cups Salsa
  • 1 tablespoon mince Chipotle Peppers in Adobo Sauce
  • 1 tablespoon Chili Powder
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 12 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients except tortillas.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place roast in a slow cooker.
  2. In a bowl, combine garlic, salsa, chipotle chiles, chili powder, salt, and pepper. Pour over roast.
  3. Cook on low 6-8 hours until tender and easily shredded.
  4. Remove roast and shred into bite sized pieces.
  5. Reserve a small amount of cooking liquids and discard the rest.
  6. Toss meat in reserved liquids.
  7. Serve in tortillas with desired toppings.

Categories

shellfish-free, fish-free, dairy-free, nut-free, spring, winter, fall, summer, traditional, egg-free, slow-cooker

Categories

shellfish-free, fish-free, dairy-free, nut-free, spring, winter, fall, summer, traditional, egg-free, slow-cooker

  1. When I made this i just cubed a pork roast, mixed the remaining ingred. Divided inti portions and froze it, when time to cook i just cooked (stir fried)on the stove top for about 15 min.
    then added a can of bush’s fiesta black beans. Let simmer for about 10 minutes, heated some tortollas, served with pico and avocado. SPICY and Yummy

    Reply