Ingredients:
1 Large Pork Roast
2 Green Peppers, Sliced
3 Habanero Peppers, Seeds Included, Sliced
1 Teaspoon Chili Powder
1 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 Package Taco Seasoning
1 Cup Tomato Sauce
1 Cup Shredded Cheddar Cheese
6-8 Flour Or Corn Tortillas, Warm
Fine Grain Salt
1 Teaspoon Flour
2 Tablespoons Water
Tomatoes [Optional]
Sour Cream [Optional]
Salsa [Optional]
Shredded Lettuce [Optional]
Information:
Serving Size 6
360 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
Start my mixing flour with water and set aside for later use. Now start the pork by rubbing the chili and cayenne pepper on the roast now place the roast in a large pan, arrange the chopped onions, sliced green peppers and 1 habanero around the roast. Now sprinkle with salt and add just enough water to cover half to 3/4 the roast. Bake in a preheated oven at 375 degrees for 2 hours. The roast will be very moist and juicy. Shred for slice thinly. After roast is all carved up place it back in its own juice along with the taco seasoning, tomato sauce and flour water mixture. Place it in the crock pot on high for 30 additional minutes. Now spoon the mixture onto warm fluffy tortillas and top with habanero peppers, onions, lettuce, tomatoes, and cheese, along any other toppings you like. Will be very spicy but delicious.
