Crockpot Shredded Pork Tacos

These #Crockpot shredded pork tacos are delicious and take only minutes to throw together.

The boys don’t mind Crockpot meals, but every once in a while they are in the mood for something different. That is when I try to take a Crockpot meal, add in some fresh ingredients and fix them something that has the feel of fast food with the convenience of cooking in the Crockpot. These shredded pork tacos are one such meal and a favorite with the whole family.


3 lb. bone-in pork roast
1 cup chicken broth
1 cup canned enchilada sauce
Sour cream
Shredded cheese
Flour tortillas


Step 1: Dump the pork roast, enchilada sauce and chicken broth into the Crockpot and cook on low for 6-8 hours. If you are freezing this to make later, simple dump those three ingredients into a bag and toss in the freezer for later use.

Step 2: Once the meat is done, take it out and shred it. This should be easy to do and the meat should fall of the bone.

Step 3: Place shredded pork inside a flour tortilla, top with salsa, sour cream and shredded cheese then serve.


  1. That looks delicious and even though I never really have a problem with pulled pork leftovers existing, this is a reason to make extra.

  2. OOOOO, I have a pork shoulder in my freezer that is just begging to be prepared this way. I would like to try the Cochinita Pibil recipe of Rick Bayless' restaurant Xoco in Chicago, but this would be so much easier.

  3. I actually just did a pork roast and did it for bbq pulled pork! Your recipe sounds delicious, might do it the next time we are wanting pork!! YUM!

  4. Pork roast, chicken broth, enchilada sauce – that's all I needed to know. This will be going on an upcoming meal plan!

  5. Oh my goodness, those look divine! I love crock-pot meals and this is definitely one we will be trying.

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