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Servings: 4
Prep Time: 30 min
Cook Time: 8-10 hrs low

assorted toppers, such as shredded lettuce, finely shredded Mexican-blend

cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado

dairy sour cream (optional)



Trim fat from pork. If necessary, cut pork to fit in a 3 1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the mat. (Place remaining mat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.



In a mdium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low heat about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm

flour tortillas according to package directions.



To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomato, olives, and/or avocado. If desired, serve with sour cream.