Shredded Pork Tacos

Easy and a high upgrade from ground beef tacos. The extra pork is also great for leftovers and can be used to make different meals later in the week.

Becca, you could do this in the crock pot too! (and yes, I can directly address my twin in my blog. She has special privileges:))

Ingredients for pork
2 lb. pork roast (for left overs too:)
2 chipotle peppers and 1 T. adobe sauce (comes together in a can)
1 cup medium salsa
1 cup chicken broth
salt and pepper
1. T. cumin

Braise pork. First heat 2 T. olive oil in a shallow sauce pan. Season pork with salt and pepper. Brown meat on all sides for about 2 minutes each side. Add remaining ingredients. Bring mixture to a boil.  Reduce heat and turn onto low and simmer for 1 hour. Remove meat and shred with a knife and fork. Return meat to cooking liquid. Remove cover and return to a boil. Cook for 5 more minutes so the meat can absorb more liquid. 

CROCKPOT: Put it all in the pot and cook on low for 6 hours. Shred with a pork and enjoy:)

Serve meat in a taco with desired toppings. I topped mine with lettuce, avocado, cheese and onions.  I think it is best served in a warmed soft corn tortilla.


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