6 hrs 5 mins
This is so simple, it's almost a non-recipe, but so delicious I had to submit it. I came up with it one day when I wanted to do something different with a pork tenderloin. It was such a hit, it became a family favorite, replacing the pallid-by-comparison taco meat. It works just as well with boneless chicken or beef. It's very popular at potlucks and get-togethers, also. Pork weight is an estimate...I just use a good-sized roast. This is also a good recipe for OAMC, as you can cook and shred, then package the meat for later use.
My Private Note
Units: US | Metric
- 907.18-1814.36 g pork tenderloin (or use lean boneless chicken or beef) or 907.18-1814.36 g lean pork roast (or use lean boneless chicken or beef)
- 680.38 g jar medium chipotle salsa (I use Safeway brand)
- 1Make sure the pork is trimmed of excess fat, then rinse with cold water.
- 2Place roast in a crockpot and pour the salsa over the top.
- 3Let cook 6-8 hours or til meat easily shreds.
- 4Remove roast from crockpot and place on a platter; shred with two forks and return to crockpot, mixing with remaining salsa.
- 5Use as you would taco meat, serving with tortillas and appropriate toppings (cheese, tomatoes, lettuce, sour cream, etcetera).
- 6If desired, after roast is cooked, juices in crockpot can be thickened with a tablespoon of flour and enough water to make a thin paste.
Browse Our Top Chicken Breast Recipes
You Might Also Like...View All Chicken Breast Recipes
Nutritional Facts for Unknownchef86's Chipotle Pulled Pork, Chicken or Beef
Serving Size: 1 (99 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 159.2
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.3 g
- Cholesterol 73.7 mg
- Sodium 573.2 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 1.3 g
- Sugars 2.6 g
- Protein 24.7 g