1
bag (1 pound) frozen stir-fry bell peppers and onions
1/2
teaspoon salt
18
tortillas from 3 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
290
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
620 mg
Potassium
390 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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