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Mexican Pork Tacos

Slow Cooker Mexican Pork Tacos

Pillsbury® biscuits make great soft taco shells when cooked in the skillet.



  1. Spray 5-quart slow cooker with cooking spray.
  2. Sprinkle taco seasoning mix over pork shoulder, pressing to coat.
  3. Place pork in slow cooker.
  4. Top with enchilada sauce.
  5. Cover; cook on High heat setting 5 to 6 hours or until tender.
  6. During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits.
  7. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round.
  8. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat.
  9. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown.
  10. Repeat with remaining biscuit rounds, adding more oil as needed.
  11. Remove pork from slow cooker; shred meat with fork, discarding fat.
  12. Place shredded pork in large bowl.
  13. Strain sauce. Add 1 cup of the strained sauce. Stir well.
  14. Spoon pork mixture into taco shells.
  15. Top with salsa, lettuce and cheese.

prep time 30 min
total time 5 hr 30 min
servings 8

Get as creative as you like with the toppings on these tacos. Diced green chiles, taco sauce and shredded cabbage all make great additions.

Nutrition Facts Serving Size: 1 Serving Calories 840 Calories from Fat 450 Total Fat 50g Saturated Fat 13g Trans Fat 4g Cholesterol 110mg Sodium 1490mg Total Carbohydrate 56g Dietary Fiber 0g Sugars 0g Protein 42g

% Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 20%

Exchanges: 3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 7 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury.

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