1 (2 – 2 1/2 pound) boneless pork loin roast
2 cups barbecue sauce
3/4 cup chunky style salsa
3 Tablespoons chili powder
3 teaspoons taco seasoning
9 (8-10″) flour soft shells
1. Place pork roast in Crockpot.
2. In small bowl, combine all remaining ingredients, except soft shells; mix well.
3. Pour mixture over pork.
4. Cover, cook on low 8-10 hours.
5. Shred pork with 2 forks.
6. Serve on soft shells.
Note: We ran out of soft shells and discovered these are also wonderful on buns.
Tip: Wrap burritos in foil and freeze. To reheat, place wrapped burritos in oven at 350° for 20-25 minutes. Or just freeze the pork, thaw in fridge when ready to use, and heat on stove top.
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©2013 Connie Davis Johnson