Slow Cooker Carnitas

 

1

large sweet onion, sliced

1

tablespoon vegetable oil

1

package (1 oz) Old El Paso® taco seasoning mix

1

boneless pork shoulder (3 lb)

1

can (10 oz) Old El Paso® red enchilada sauce

1

can (4.5 oz) Old El Paso® chopped green chiles, drained

16

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

1/2

cup fresh cilantro leaves

1

cup shredded Cheddar cheese (4 oz)

1

cup sour cream, if desired

• 1 Spray 5-quart slow cooker with cooking spray; add onion slices.
• 2 In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
• 3 Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
• 4 Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.