Prep
15 MIN
Cook
8 HRS 15 MIN
Calories
520
Ingredients
1/4 cup
water
1-1/2 cups
KRAFT Original Barbecue Sauce, divided
1 (2 lb.)
pork shoulder
8 (1 oz. each) bags
corn chips
1-1/2 cups
shredded cheddar cheese
1-1/2 cups
loosely packed shredded lettuce
1
tomato, chopped
Instructions
Step 1
MIX water and 1/2 cup barbecue in slow cooker sprayed with cooking spray until blended. Add meat; turn to evenly coat all sides of meat with barbecue sauce. Cover with lid.
Step 2
COOK on LOW 8 to 10 hrs. (or on HIGH 4 to 6 hrs.) or until meat is done.
Step 3
TRANSFER meat to shallow dish, reserving cooking liquid in slow cooker. Trim and discard any fat from meat.
Step 4
USE 2 forks to pull meat into shreds; place in large bowl. Add remaining barbecue sauce and 1/2 cup of the reserved cooking liquid.
Step 5
OPEN bags of chips; top with meat, cheese, lettuce and tomatoes. Drizzle with remaining barbecue sauce.
Shortcut: This is a great way to use any leftover cooked pork you might have in the refrigerator. Shred enough pork to measure 3 cups; place in microwaveable bowl. Add 1 cup barbecue sauce and 1/4 cup water; mix lightly. Microwave on HIGH 4 min. or until heated through. Spoon over opened bags of corn chips, then top with remaining ingredients as directed.
Serving Suggestion: Drizzle filled corn chip bags lightly with some of the reserved cooking liquid in addition to the remaining barbecue sauce.
Healthful Habit: Get your steps in while enjoying one of these walking tacos. They are portioncontrolled and great when you are on the go!