Ingredients

The following ingredients have 4 Servings
  • 1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
  • 1 medium onion, thinly sliced
  • 2 cups barbecue sauce
  • 3/4 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 bag (1 pound) frozen stir-fry bell peppers and onions
  • 1/2 teaspoon salt
  • 18 tortillas from 3 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Shredded cheese, if desired
  • Guacamole, if desired
  • Sour cream, if desired

Instruction

  • Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
  • Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.