Crock Pot Shredded Pork Lettuce Wrap Tacos

These Crock Pot Shredded Pork Lettuce Wrap Tacos have become a family favorite around here, and I couldn’t wait to share them with you! These lettuce wraps aren’t only super simple, but gluten free, low fat, and super delicious. Not to mention perfect light fare for spring and summer fresh eating.

My favorite part of these shredded pork tacos, is that the pork is so tender and juicy! Of course I always love something I can throw in the Crock Pot and leave while I am busy working in the garden! You can throw these tacos together in minutes.

Here is what you need for Shredded Pork Taco Wraps

• 1 Pork Shoulder Roast – I use a 2-3 lb roast-you can adjust for your size of family
• Salt
• Pepper
• Garlic powder
• 1 Onion sliced
• Water
• 1 packet of Organic Taco Seasoning
• Romaine lettuce leaves-washed and patted dry. (enough for as many tacos you want to make)
• Black Beans-rinsed and drained.
• Salsa
• Grated cheese
• Tomatoes
• Any other taco condiments that you like, such as avocado and sour cream.

How To Make Crock Pot Shredded Pork Lettuce Wrap Tacos

• Place pork shoulder roast in Crock Pot.
• Season roast with salt, pepper, and garlic powder.
• Cover roast with sliced onions.
• Add 2-4 cups of water, so the roast has plenty of good moisture to cook in.
• Cook on High for 3-4 hours or Low for 5-6 hours until pork is falling apart and fork tender.
• Remove cooked pork from Crock Pot, leave behind all the greasy juice.
• Shred pork with 2 forks.  Make sure to remove all the fat as you shred it up.
• Place shredded pork into a skillet.
• Sprinkle meat with taco seasoning and add about 1/2 cup of water.
• Stir in seasoning and heat meat through for 5-10 minutes.
• Spoon shredded pork into washed romaine lettuce leaves.
• Garnish with your favorite taco toppings.

Enjoy! Have fun trying these fresh shredded pork lettuce wrap tacos.