Slow Cooker Chipotle Cheddar Pumpkin Tacos With Cranberry Salsa Recipe

Ingredients

3

to 4 lb pork shoulder roast

1

can (14 oz) pumpkin (not pumpkin pie mix)

2

chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce

1

package (1 oz) Old El Paso™ taco seasoning mix

Juice of 1 lime

1

can or bottle (12 oz) beer

1

can (12 oz) whole berry cranberry sauce

1

chipotle chili in adobo sauce, finely chopped

Juice of 1 lime

1

jalapeño chile, seeded, chopped

1/4

cup fresh cilantro, chopped

Salt, to taste

8

to 12 tortillas from 1 to 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

2

cups shredded Cheddar cheese (8 oz)

1

avocado, pitted, peeled and diced, if desired

Preparation

Spray 4-quart slow cooker with cooking spray.

Add Pork Filling ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.

Meanwhile, in medium bowl, mix Cranberry Salsa ingredients. Taste, and season with salt if needed. Store in refrigerator until ready to use.

When pork is cooked and falling apart, remove it from slow cooker; allow to cool slightly. Shred with 2 forks, then add it back to slow cooker; toss with the sauce.

Place small amount of pork into each tortilla. Sprinkle with cheese. Top with sliced avocado and cranberry salsa.

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