Who doesn’t love tacos? I think I could eat tacos every day if I would let myself! Every now and then, I’ll get a craving for tacos using meat other than ground beef. During one of those days, I came across this recipe, and I thought it would be great to serve in tacos! I had bought some pork tenderloin when it was on sale, so I quickly worked this dish into our meal plan.
This recipe turned out great. The flavors were great, and the meat was so juicy. If you like tacos as much as I do, you should definitely give these a try!
Place roast in bottom of the crockpot. Season with salt. Place garlic and green chiles on top. Cover with taco sauce. Pour about 1/2 cup water around the edges of the roast. (Note: You may not need 1/2 cup, because after cooking, there was quite a bit of liquid left. Next time, I’ll probably only use about 1/4 cup.)
Cook on low for 7 hours. At end of cook time, remove roast from crockpot and shred. (At this point, drain some — but not all — of the liquid in the crockpot, if necessary.) Return shredded meat to crockpot and let sit for about 15 minutes, so that it can absorb some of the liquid.
Serve on tortilla shells with your favorite taco toppings. Enjoy!