1 medium onion, coarsely chopped
1 3.5-5lb boneless pork shoulder roast
1 medium red pepper, diced
1 medium green pepper, diced
1 4oz can diced green chilies (mild)
1 6oz can tomato paste
1/2 cup water
1 15oz can corn kernels, drained
1 15oz can black beans, rinsed and drained
1 15oz can jalapeno-flavored diced tomatoes
1 1/2 tsp garlic salt
1 1/2 tsp oregano or Italian seasoning
1/2 tsp cayenne red pepper (optional)
In a slow cooker layer chopped onion, pork roast, and sweet peppers. In medium bowl, combine all ingredients except corn, beans and tortillas. Pour evenly over mixture in slow cooker. Cover cooker and cook on high 5 1/2 hours. Add corn and beans during the last 30 minutes. Pull meat apart with two forks and place into warmed tortillas; top with cheese and lettuce if desired. Roll and pour liquid over tacos to smother them.
Makes 8 servings.