MEXICAN PORK TACOS

Note: This is a Pillsbury recipe I saw and liked. I love Mexican food and pork is my favorite meat. Since I am diabetic, I traded the biscuits for whole-grain tortillas but for you who can have them, the biscuits sound delicious!

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

1

boneless pork shoulder (3 lb)

 

1

can (10 oz) Old El Paso® red enchilada sauce

 

2

cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (16 biscuits total)

 

1/4

cup all-purpose flour

 

1/2

cup vegetable oil

Salsa, shredded lettuce and shredded Mexican cheese blend, if desired

Spray 5-quart slow cooker with cooking spray. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.

Cover; cook on High heat setting 5 to 6 hours or until tender.

During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.

Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.

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