Total Time
12hrs 15mins
Prep 15 mins
Cook 12 hrs

Simple, easy, delicious. Perfect for a family movie night & dinner together.

Ingredients Nutrition

Directions

  1. Add only 1/2 cup of water and the roast to crockpot.
  2. Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart.
  3. Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat.
  4. Remove any liquid from the crockpot and reserve it.
  5. Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat.
  6. Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit.
  7. Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.
Most Helpful

3 5

I did it with the chicken and wasn't that impressed. Gonna try it again with the roast.

4 5

For taste, this is definitely a 5 star, but there are some instructions missing so I had to do some guessing. There is no mention of the onion or celery in the instructions so I just put them in the crock pot with the pork butt. I had 2 pounds of meat but did not alter any other ingredient. Fresh from the crock this was quite spicy, but after refrigerating overnight for tonight's dinner, it mellowed & was not at all spicy. I think we'd enjoy this best right in between those two levels so in the future I would add more spices for more meat or if I'm making ahead again. Very easy recipe & it smelled delicious all day! We served it tonight with flour tortillas, chopped tomato, green onion, lettuce, sour cream, salsa & 4-cheese Mexican blend. I loved that the meat did not dry out like past recipes we've tried. Thanks for sharing, Rachael! Made & enjoyed for the Fall 2009 PAC-O.