Be sure to join in with Sandra for her Slow Cooking Thursday. Thanks for hosting Sandra!
Cheesy Shredded Pork Tacos
This is one of my family's favorite recipes of all time.
1 Boneless Pork Roast
1 cup salsa
1 small can green chiles
1 tsp cumin
2 cups shredded cheese
4-8 oz cream cheese, softened and cut up
Salt and pepper roast. Depending on it's size and the size of your crockpot, you might want to cut it up into a few large pieces to make it fit. Add salsa, chiles, and cumin. Turn crockpot on low and let cook for at least 8 hours.
When roast is done, remove it from the crockpot, leaving the juices, and shred it. Return roast to crockpot and add 2 cups of your favorite shredded cheese along with 4-8 oz of cream cheese. Turn crockpot on high and let cheese melt, stirring occasionally.
Serve with warm corn tortillas and all your favorite mexican condiments. Mmm...I'm getting hungry!