Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 envelope taco seasoning1 can (10 ounces) diced tomatoes and green chiles, undrained12 flour tortillas (8 inches), warmed2 cups shredded Colby-Monterey Jack cheeseSour cream, optional
Preparation
Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
