Seasoned Shredded Slow Cooker Pork
photo by Peter J
- Ready In:
- 4hrs 5mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 2 -3 2 -3 lbs pork loin or 2 -3 lbs boneless country-style ribs
- 1⁄2 cup water
- 1 (35 g) package taco seasoning mix
directions
- Place meat in a slow cooker and add water.
- Sprinkle taco seasoning mix over meat.
- Cover and cook on high for 4-5 hours OR low for 6-8 hours.
- Shred meat with two forks and return to pot for 5 minutes more.
- Serve as suggested above.
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Reviews
-
This takes the word "easy" to new heights. Beyond simple and very tasty filling for tacos. For lunches, we'll be making sandwiches, but I can see this also going great over nachos, or with rice and beans. I used 1/2 c of beef broth instead of water, and I added a dash of vinegar- I liked the other reviewers idea of vinegar. Additionally, I bought the new lower sodium Old El Paso seasoning pack. I used a 2.2lb pork roast and you could've blown on the meat and it would've fallen apart. So tender and juicy. I cooked on low for 7.5 hrs. Thanks for sharing!
-
Had a small pork butt in the freezer, and wanted to use the crockpot - since it was STILL 90+ degrees here ! Used the entire Taco packet, but subbed 1/2 cup cider vinegar for the water. Was a tad "puckery", but 2 tsp. sugar made it palatable. The meat was VERY tender, if a bit dry. Served with fried apples and raisins, and haricot vert with shallots and balsamic - for a tasty dinner. Thanks for sharing.
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Tweaks
-
This takes the word "easy" to new heights. Beyond simple and very tasty filling for tacos. For lunches, we'll be making sandwiches, but I can see this also going great over nachos, or with rice and beans. I used 1/2 c of beef broth instead of water, and I added a dash of vinegar- I liked the other reviewers idea of vinegar. Additionally, I bought the new lower sodium Old El Paso seasoning pack. I used a 2.2lb pork roast and you could've blown on the meat and it would've fallen apart. So tender and juicy. I cooked on low for 7.5 hrs. Thanks for sharing!
-
Had a small pork butt in the freezer, and wanted to use the crockpot - since it was STILL 90+ degrees here ! Used the entire Taco packet, but subbed 1/2 cup cider vinegar for the water. Was a tad "puckery", but 2 tsp. sugar made it palatable. The meat was VERY tender, if a bit dry. Served with fried apples and raisins, and haricot vert with shallots and balsamic - for a tasty dinner. Thanks for sharing.
RECIPE SUBMITTED BY
bshemyshua
United States