BAJA PORK TACOS
This delicious pork tacos recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. -Ariella Winn, Mesquite, Texas
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
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