Ingredients1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Old El Paso Thick n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) Old El Paso flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
InstructionsPlace Reynolds Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.