Prep 10 mins
Cook 5 hrs
From Tastes & Tales From Texas... with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.
- 1 (3 -5 lb) pork roast
- 1 (1 1/4 ounce) package taco seasoning
- 1 cup water
- 1 (4 ounce) can green chilies, diced
- 12 flour tortillas
- Cook pork roast 3 hours at 325*. Cool. Shred meat, discarding any fat. Place shredded meat, taco seasoning, water and green chilies in a large saucepan and simmer over low heat for 2 hours.
- When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. May be served with refried beans, guacamole, shredded lettus, shredded cheese, sour cream, Pico de Gallo, picante sauce, or any other garnish of your choice.
This recipe is so good AND easy! I used all the same ingredients but because I love to use my crockpot as much as possible, I just added the ingredients to my crockpot and let it cook all day, then shredded with a fork when I got home. I have used this on pork, chicken and roast beef...all were wonderful. Thanks for sharing this great, easy recipe!
Great way to use up leftover pulled pork. Thank you!
This was very easy and tasty. I cut the meat in half, but used the same amount for the other ingredients. Made as written. Tagged for 123 Hit Wonders. I will make again as an alternative to pulled pork.