Slow Cooker Taco Shortcakes

 

2-pound pork boneless shoulder roast, trimmed of fat

1

envelope (1- oz) Old El Paso® taco seasoning mix

1

can (16 ounces) Old El Paso® refried beans

8

ounces mild Mexican-style process cheese spread loaf, cubed

12

prepared corn muffins

3/4

cup shredded lettuce

3/4

cup chopped tomato

3/4

cup sour cream

1/4

cup chopped fresh cilantro

• 1 If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
• 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 cheese.
• 4 To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.