PORK 'N' PEPPER TORTILLAS

Pork 'n' Pepper Tortillas image

Muscatine, Iowa's Rica Hahnbaum seasons a pork roast with onions, garlic and spices, and cooks it slowly until tender. Then she shreds the flavorful meat and wraps it along with colorful peppers in warm tortillas.

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 12 servings.

Number Of Ingredients 15

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Ingredients

1 boneless pork shoulder butt roast (3 pounds), halved
1 cup boiling water
2 teaspoons beef bouillon granules
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried tarragon
1 teaspoon white pepper
2 medium onions, sliced
1 each large green, sweet red and yellow peppers, sliced
1 tablespoon butter
12 flour tortillas (8 inches), warmed
Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional

Steps:

Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender., Remove meat; shred with two forks. Return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender., Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add toppings if desired. Fold sides of tortilla over filling; serve immediately.

Nutrition Facts : Calories 417 calories, Fat 16g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 489mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.