| 1 | pork boneless loin roast, (2 1/2 pounds), trimmed on fat |
| 1 | medium onion, thinly sliced |
| 2 | cups barbecue sauce |
| 3/4 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | tablespoon chili powder |
| 1 | teaspoon ground cumin |
| 1 | bag (1 pound) frozen stir-fry bell peppers and onions |
| 1/2 | teaspoon salt |
| 18 | flour tortillas (8 to 10 inches in diameter) |
| Shredded cheese, if desired |
| Guacamole, if desired |
| Sour cream, if desired |
Serve with...
Seven-Layer Bean Dip
Total Time:
20 min
| 1. | Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion. |
| 2. | Cover and cook on Low heat setting 8 to 10 hours. |
| 3. | Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender. |
| 4. | Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream. |
|
| Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months. |
|
| You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast. |
|
| Use the shredded pork for taco, enchilada and burrito fillings. |
Nutrition Information:
290 ( 70 ); 8 g ( 2 g); 40 mg; 620 mg; 37 g ( 2 g); 18 g 6 %; 12 %; 8 %; 14 % 2 ; 1 ; 1 1/2 ; 1/2