Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 lb boneless pork shoulder roast, trimmed

  3. 3/4 cup Old El Paso® mild salsa

  4. 1 teaspoon chili powder

  5. 3/4 teaspoon ground cumin

  6. 3 tablespoons mayonnaise or salad dressing

  7. 1 tablespoon white vinegar

  8. 1/4 teaspoon salt

  9. 1 medium avocado, cubed

  10. 1/2 cup halved and thinly sliced onion

  11. 12 small Old El Paso® flour tortillas or Old El Paso® taco shells

  12. 1/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes or until brown on both sides. Place pork in slow cooker. Cover; cook on Low heat setting 7 to 8 hours or until pork pulls apart easily with fork.

  2. Remove pork from slow cooker; shred pork. Reserve 1/4 cup liquid in slow cooker; discard remaining liquid. Stir pork, salsa, chili powder and cumin into liquid in slow cooker.

  3. In medium bowl, stir together mayonnaise, vinegar and salt. Gently stir in avocado and onion. To serve, place pork in tortillas; top with avocado-onion slaw and chopped cilantro.


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