Ingredients
1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes1/2 cup lime juice1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon crushed red pepper flakes12 flour tortillas (6 inches), warmed2 cups shredded cheddar or Monterey Jack cheese2 medium avocados, peeled and diced2 medium tomatoes, diced1 medium onion, dicedShredded lettuceMinced fresh cilantro, optionalSalsa
Preparation
In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender.
Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and, if desired, cilantro. Fold in bottom and sides of tortillas. Serve with salsa.
