Pork ‘N’ Pepper Tortillas

• 1 boneless pork shoulder butt roast (3 pounds), halved
• 1 cup boiling water
• 2 teaspoons beef bouillon granules
• 3 garlic cloves, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1 teaspoon dried tarragon
• 1 teaspoon white pepper
• 2 medium onions, sliced
• 1 each large green, sweet red and yellow peppers, sliced
• 1 tablespoon butter
• 12 flour tortillas (8 inches), warmed
• Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional

1. Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
2. Remove meat; shred with two forks. Return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender.
3. Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add toppings if desired. Fold sides of tortilla over filling; serve immediately.

pork shoulder butt roast, boiling water, beef bouillon granules, garlic, basil, oregano, ground cumin, pepper, tarragon, white pepper, onions, green, butter, flour tortillas, shredded lettuce

Taken from www.tasteofhome.com/recipes/pork-n-pepper-tortillas/ (may not work)