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Slow Cooker Pork Tacos
Slow Cooker Pork Tacos

Before you jump to Slow Cooker Pork Tacos recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

We all know that consuming healthy snacks can help us feel better in our bodies. When we eat more healthy snacks and less of the bad ones we typically feel much better. A salad tends to make us feel better than a piece of pizza (physically anyway). This is usually a problem, however, with regards to eating between snacks. Shopping for snacks can be a challenge because you have a great number of options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.

If you’re looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you require a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to slow cooker pork tacos recipe. You can cook slow cooker pork tacos using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Slow Cooker Pork Tacos:
  1. Take 5-6 lbs Pork Shoulder (bone in preferred)
  2. Use 4 cups Beef Broth
  3. Get 2 cups water
  4. Use 2 Large Onions (quartered or julienne)
  5. You need 4 Poblano peppers (julienne)
  6. Provide 2 Jalapenos (diced)
  7. You need 2 tbsp Parsley
  8. You need 2 tbsp Basil
  9. You need 4 tbsp Knorr Chicken Bouillon
  10. Provide Queso fresco
  11. Get Mexican sour cream
  12. You need Corn Tortillas (flour if preferred)
Instructions to make Slow Cooker Pork Tacos:
  1. Put pork shoulder in roaster. Add all other ingredients. Set roaster to 225 degrees.
  2. After cooking for 12.5 hours shred for tacos.
  3. When plating put meat first followed by Onions and Poblanos. Gently squeeze taco at this point to remove juice (trust me even after that you will still bathe in it). Then add Queso Fresco. Drizzle Mexican Sour Cream. Top with Parsley

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