Recipe: Shredded Pork Tacos

[ 0 ] March 1, 2010 | Johnna

Shredded Pork Tacos

2 lb. boneless pork roast
1 cup salsa
1 can (4 oz.) chopped green chilies
1/2 tsp. garlic salt
1/2 tsp. black pepper

Add all ingredients to the slow cooker; cover and cook on low for 8 hours. After meat becomes tender, shred with two forks. Serve.

*Johnna’s tip: Shredded pork tacos are everywhere now. Luckily this is the easiest, and probably, one of the cheapest restaurant trends to replicate at home. Serve with warm tortillas and sour cream.

Picture source

Category: Crock Pot, finger-foods, main dish

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.