Ingredients
1
(2-lb.) boneless pork loin roast, cut into 1 1/2-inch pieces
1
cup chopped onions
1
cup chopped green bell pepper
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
tablespoon brown sugar
2
tablespoons water
4
oz. (1 cup) shredded Monterey Jack cheese
8
(8 to 9-inch) flour tortillas, heated
Preparation
In 3 1/2 to 4-quart slow cooker, combine all ingredients except cheese and tortillas; mix well.
Cover; cook on low setting for 7 to 9 hours or until pork is very tender.
With 2 forks, shred pork slightly; stir well. If mixture has too much liquid, cook, uncovered, on high setting for 10 to 15 minutes.
To serve, with slotted spoon, spoon pork mixture evenly onto warm tortillas. Top each with cheese; roll up. If desired, serve with chopped tomato, shredded lettuce, chopped cilantro and sliced ripe olives.
