<p>Enjoy the versatiliy of this slow cooked pork paired with the spicy flavors of mexican food and wrapped in a soft homemade torilla.</p>
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Ingredients
- 3 pounds Boston Butt Roast
- 4 teaspoons mince Garlic, Cloves
- 1/2 cups Salsa
- 1 tablespoon mince Chipotle Peppers in Adobo Sauce
- 1 tablespoon Chili Powder
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
Serving Day Ingredients
- 12 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 taco
- 700 Calories
- 35g Total Fat
- 12g Sat Fat
- 0g Trans Fat
- 141mg Cholesterol
- 1061mg Sodium
- 47g Total Carb
- 1g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 48g Protein
- 20 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place roast in a slow cooker.
- In a bowl, combine garlic, salsa, chipotle chiles, chili powder, salt, and pepper. Pour over roast.
- Cook on low 6-8 hours until tender and easily shredded.
- Remove roast and shred into bite sized pieces.
- Reserve a small amount of cooking liquids and discard the rest.
- Toss meat in reserved liquids.
- Serve in tortillas with desired toppings.
Freeze For Later Cooking Directions
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?
- Combine all ingredients except tortillas.
- Divide ingredients among gallon freezer bags, label, and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place contents of freezer bag in slow cooker and cook 8 hours on low.
- Serve in tortillas with desired toppings.