Today I am going to share with you one of my go to meals! Every single time I make these tacos the husband raves. It’s like he forgets how good they are or something? This time he said, “seriously, the best roast you’ve ever made, what kind of roast is this?” Me, “uh, the cheapest pork shoulder roast I could find at Walmart.” Him, “wow, you’re amazing.” Yup. These tacos bring results people! Seriously though, one of the many reasons I love the crock-pot is that it tenderizes cheap cuts of meat so well.
Also, this recipe will feed an army. We eat off it for basically the whole week. I turn leftovers into pork salads, pork quesadillas and pork enchiladas… can you tell we love Mexican food around here?
Here’s what you need:
2 lb. (approximately) boneless pork roast
1 can 4 ounces chopped green chilies
1 cup salsa
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
small flour tortillas
taco toppings: sour cream, cheese, black beans, green onions and tomatoes are what we like to eat with these tacos
Put your roast, chilies, salsa, garlic salt and pepper into the crock pot. Cook meat on low for 8 hours, or until roast shreds easily. Serve with your favorite taco toppings and enjoy!
If you’re into easy and delicious recipes you will love this Orange Julius Copycat and this Spaghetti Pie!