April 2013 Recipe

CARNITAS (pork)
Submitted by Linda Pilkington

1 large sweet onion, sliced

1 tablespoon vegetable oil

1package (1 oz.) Old El Paso® taco seasoning mix

1 boneless pork shoulder (3 lb.)

1 can (10 oz.) Old El Paso® red enchilada sauce

1 can (4.5 oz.) Old El Paso® chopped green chiles, drained

Flour tortillas for soft tacos & fajitas (6 inch)

*Toppings, as desired

-1/2 cup fresh cilantro leaves

-1 cup shredded Cheddar cheese (4 oz.)

-1 cup sour cream, if desired

**1. Spray 5-quart slow cooker with cooking spray; add onion slices.

2.In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder. Brown pork on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.

3. Cover; cook on High heat 4 to 5 hours, until tender. Shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.

4. Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.