Slow Cooker Fajita Pulled Pork Sandwiches with Avocado-Onion Slaw

 

1

tablespoon vegetable oil

1

lb boneless pork shoulder roast, trimmed

3/4

cup Old El Paso® mild salsa

1

teaspoon chili powder

3/4

teaspoon ground cumin

3

tablespoons mayonnaise or salad dressing

1

tablespoon white vinegar

1/4

teaspoon salt

1

medium avocado, cubed

1/2

cup halved and thinly sliced onion

12

small Old El Paso® flour tortillas or Old El Paso® taco shells

1/4

cup chopped cilantro

• 1 Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes or until brown on both sides. Place pork in slow cooker. Cover; cook on Low heat setting 7 to 8 hours or until pork pulls apart easily with fork.
• 2 Remove pork from slow cooker; shred pork. Reserve 1/4 cup liquid in slow cooker; discard remaining liquid. Stir pork, salsa, chili powder and cumin into liquid in slow cooker.
• 3 In medium bowl, stir together mayonnaise, vinegar and salt. Gently stir in avocado and onion. To serve, place pork in tortillas; top with avocado-onion slaw and chopped cilantro.