Preparation:

Combine 1/2 cup salsa with cornstarch in small bowl. Stir until smooth. Pour mixture into crockpot. Top with pork roas Tbsp Pour remaining 3/4 cup salsa over roas Tbsp Cover and cook on LOW for 6 to 8 hours. Remove roast; cool 10 to 15 minutes, then shred pork.

Divide shredded meat evenly on each tortilla. Spoon (about 2 Tbsp of salsa mixture from crockpot on top of meat. Top with cheese and lettuce. Fold bottom of tortilla over filling, fold in sides and serve immediately. Serve remaining salsa mixture as a dipping sauce.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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