1 sirloin end pork roast (about 3 lbs.)
2 teaspoons Southwest seasoning
3 cups prepared chunky salsa, divided (use mild, medium or hot)
8 -10 flour or corn tortillas
1 cup grated Cheddar or Colby-Jack cheese
1 tablespoon snipped (or chopped) fresh cilantro leaves
Rub Southwest seasoning on both sides of pork; place in slow cooker. Pour 2 cups salsa over pork; cover and cook on low for 6 to 8 hours. Using two forks, shred pork. Meanwhile, wrap tortillas in aluminum foil; heat in a 350-degree F. oven for 20 minutes or until heated through. Spoon pork mixture onto center of each tortilla; top with additional salsa, cheese and cilantro. Broil 1 minute or until cheese is bubbly. Roll up like a burrito to eat. Serve with black beans and Spanish rice.
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Posted: 9/26/2008 12:00:00 AM