Ingredients
1 boneless pork sirloin roast (3 pounds)5 cans (4 ounces each) chopped green chiles2 tablespoons reduced-sodium taco seasoning3 teaspoons ground cumin24 corn tortillas (6 inches), warmed3 cups shredded lettuce1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
