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Ingredients
- 1-Medium-sized onion, coarsely chopped.
- 1 -Boneless pork shoulder roast or
- picnic roast (about 3-1/2lbs).
- 1 -Medium-size sweet red pepper, cut
- into 1/4-inch squares.
- 1 -Medium-size sweet green pepper, cut
- into 1/4-inch squares.
- 1 -Can (14.5 ounces) jalapeno flavored
- diced tomatoes.
- 2-Tsp. ground cumin.
- 1/2-Tsp. garlic salt.
- 1/2-Tsp. dried oregano.
- 1/2-Tsp. cayenne red pepper.
- 1 -Jar (4 ounces) diced green chilies,
- drained.
- 1 -Can (11 ounces) corn kernels,
- drained.
- 3 - Tbs. Tomato paste.
- 16 -Corn tortillas, (about 6" round).
- Warmed following package
- directions.
- (Garnishes optional).
- 1/2-Cup fresh cilantro leaves, rinsed
- and patted dry.
- 1 -Carton sour cream.
Details
Servings 8
Preparation
Step 1
1.-In 5 to 5-1/2 qt. slow cooker, layer
the chopped onion, pork roast and sweet
peppers. In a medium-size bowl, stir
together the tomatoes, cumin, garlic
salt, oregano and cayenne pepper. Pour
evenly over the mixture in the slow
cooker. Add chilies and corn.
2.-Cover slow cooker; cook on high heat
for 5 hours. Remove pork roast to a cutting board, keep warm.
3.-Remove 1-1/2 cups liquid from pot and discard. Stir the tomato paste into
the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4.-Cut the pork roast into slices (see
photo 1. at right). Shred the slices
using 2 forks to pull the meat apart
(photo 2). Add the shredded pork to
mixture in the slow cooker (photo 3);
heat thoroughly.
5.-To serve, wrap the pork mixture in the warm corn tortillas, dividing the
mixture equally among the tortillas.
Garnish each serving with fresh cilantro leaves and sour cream, if
desired.
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