Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw
"Blogger Tieghan Gerard of Half Baked Harvest makes easy summertime enchilada pork tacos or burritos-your choice-with a sweet summer corn slaw...."
INGREDIENTS
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3 to 4 lb pork shoulder
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2 to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
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1 can (14 oz) diced green chilies
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1/2 of a sweet onion, finely diced
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1 can (10 oz) Old El Paso™ enchilada sauce
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2 ears fresh sweet corn, husks removed
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1 tablespoon olive oil
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Salt and pepper, to taste
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2 cups shredded fresh green cabbage or cabbage slaw
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1 jalapeño chile, seeded, diced
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Juice of 1 medium lime
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2 teaspoons rice vinegar
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1/2 cup chopped fresh cilantro
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8 to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 Old El Paso™ flour tortillas for burritos (8 inch)
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Sliced avocado, as desired (for tacos)
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1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
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Cooked black beans, as desired (for burritos)
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Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
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