INGREDIENTS:
Carnitas:
1 large sweet onion, sliced
1 tablespoon vegetable oil
1 (1 ounce) package Old El Paso® taco seasoning mix
1 (3 pound) boneless pork shoulder
1 (10 ounce) can Old El Paso® red enchilada sauce
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
16 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

Toppings, as desired:
1/2 cup fresh cilantro leaves
1 cup shredded Cheddar cheese
1 cup sour cream (optional)

DIRECTIONS:

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, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
3. Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; 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.