Ingredients:
1 Boneless Pork Loin Roast
1 Large Onions, Sliced
1 1/2 Cups Salsa
3/4 Barbecue Sauce
1/2 Tablespoon Cayenne Pepper
1/2 Tablespoon chili powder
1 Teaspoon Fresh Ground Cumin
1 Large Green Bell Pepper, Deseeded, Sliced
1 Large Yellow Bell Pepper, Deseeded, Sliced
1 Large Red Bell Pepper, Deseeded, Sliced
1/2 Teaspoon Table Salt
18-20 Flour Tortillas
1/2 Cup Shredded Monterrey Jack Cheese
1/2 Cup Shredded Cheddar Cheese
Sour Cream [Optional]
Guacamole [Optional]
Cilantro [Optional]
Information:
Serving Size 8
390 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
The fist step is to get your pork and sliced onions into a slow cooker. In a large mixing bowl combine BBQ sauce, salsa, chili cayenne and cumin powders and mix well. Pour this mixture over the meat and onions. Cover and cook on low setting for 8.5 to 10 hours. After cooking remove pork and shred using forks or your fingers. Be careful pork will be hot. Return the pork to the slow cooker and mix well. Stir in Vegetable and salt. Place the heat on high setting, cover and cook additional 30 minutes or until mixture is hot. Spoon mixture into warm tortillas. Top with cheese, sour cream, guacamole, cilantro if you like.
