Cut some of excess fat from pork. Press seasoning into pork. ( Can increase heat by adding some chili powder and red pepper flakes ). Cook on low for 8 hours. Remove pork shoulder from crock pot and shred, removing any fat remaining.
Can add BBQ sauce, or enchilada sauce to shredded meat.
If want to double the recipe, get a 4 pound pork shoulder and 2 envelopes of taco seasoning.
Leftovers freeze well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 230 (68%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 100.6mg||31 %|
|Sodium 156.6mg||5 %|
|Potassium 428.1mg||11 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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