CROCK POT BAJA PORK

By bklynmommy

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

Details

Adapted from chef-in-training.com

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.