Enjoy party-perfect hot sandwiches in a help-yourself style. Investing in a low-carb lifestyle doesn't mean you have to miss out on delicious flavors. Once you've given this low-carb recipe a try, it's sure to become a household staple.
Enjoy party-perfect hot sandwiches in a help-yourself style.
Ingredients
1pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1medium onion, thinly sliced
2cups barbecue sauce
3/4cup Old El Paso™ Thick 'n Chunky salsa
1tablespoon chili powder
1teaspoon ground cumin
1bag (1 pound) frozen stir-fry bell peppers and onions
1/2teaspoon salt
18Old El Paso™ flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Directions
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
Cover and 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 and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Recipe Note
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.
You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.
Use the shredded pork for taco, enchilada and burrito fillings
