Categories: Mexican

Ingredients

• 3 lb. boneless pork sirloin roast
• 5 cans (4 oz. each) chopped green chilies
• 2 tbsp taco seasoning
• 3 tsp ground cumin
• 24 corn tortillas (6-in), warmed
• 3 cups shredded lettuce
• 1 1/2 cups shredded mozzarella

Directions

1. Cut roast in half; place in a slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on LOW, 8-10 hours.

2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.

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