- 1
- 510 mins
Ingredients
- PORK
- 3 to 4 lb pork shoulder
- 2 to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 1 can (14 oz) diced green chilies
- 1/2 of a sweet onion, finely diced
- 1 can (10 oz) Old El Paso™ enchilada sauce
- SWEET SUMMER CORN SLAW
- 2 ears fresh sweet corn, husks removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups shredded fresh green cabbage or cabbage slaw
- 1 jalapeño chile, seeded, diced
- Juice of 1 medium lime
- 2 teaspoons rice vinegar
- 1/2 cup chopped fresh cilantro
- TORTILAS AND ADDITIONAL FILLINGS
- 8 to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 Old El Paso™ flour tortillas for burritos (8 inch)
- Sliced avocado, as desired (for tacos)
- 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
- Cooked black beans, as desired (for burritos)
- Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
Preparation
Step 1
1
Spray 4-quart slow cooker with cooking spray.
2
Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
3
Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
4
To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
5
When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
6
To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
7
To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.