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Ingredients
- 1 (3 lb) Boneless pork sirloin roast
- 5 (4 oz) cans chopped green chilies
- 2 Tbsp. reduced-sodium taco seasoning
- 1 Tbsp. ground cumin
- 24 corn toritllas
- 3 cups shredded lettuce
- 1 1/2 cups shredded cheese
Preparation
Step 1
Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.