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Pork Tacos


  • 1 pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1/4 cup chili powder
  • 3 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Optional: Sliced avocado, sour cream and minced fresh cilantro



Step 1
Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Step 2
Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.

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