We like to spice these up with shredded
Pepper Jack cheese, guacamole and sour cream.
Ingredients
2-1/2 lb. boneless pork loin roast, trimmed
1 onion, thinly sliced
2 c. barbecue sauce
3/4 c. chunky salsa
1 T. chili powder
1 t. ground cumin
16-oz. pkg. frozen stir-fry peppers and onions
1/2 t. salt
18 8 to 10-inch flour tortillas, warmed
Directions
Place roast in a slow cooker; top with onion. Mix sauce, salsa
and spices; pour over roast. Cover and cook on low setting for 8 to 10 hours.
Remove roast and place on a cutting board; shred, using 2 forks. Return to slow
cooker and mix well; add stir-fry vegetables and salt. Increase setting to high;
cover and cook for an additional 30 minutes, until hot and vegetables are
tender. With a slotted spoon, fill each warmed tortilla with 1/2 cup pork
mixture. Makes 18 servings.
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