Slow Cooker Pulled Pork Tacos

  • 1 (2 pound) boneless pork shoulder roast
  • 1 (1.25 ounce) package Hy-Vee reduced-sodium taco seasoning mix
  • 1 (14.5-ounce) can Hy-Vee reduced-sodium chicken broth
  • 1/2 c. chopped onion
  • 8 Hy-Vee fajita-size tortilla shells
  • Hy-Vee shredded cheddar cheese, Hy-Vee sour cream, shredded lettuce, optional
  • Added nutritional bonus: Add 1/4 cup Pinnaclife Prebiotic Fiber to the chicken broth


  1. Rub roast with taco seasoning mix. Place roast in a 3-1/2- or 4-quart slow cooker; add broth and onion. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours.
  2. Remove roast from slow cooker and using two forks, pull meat into coarse strands.
  3. Serve shredded pork in tortilla shells topped with cheddar cheese, sour cream and lettuce, if desired.


Recipe provided by Hy-Vee

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