Baja Pork Tacos

• 1 boneless pork sirloin roast (3 pounds)
• 5 cans (4 ounces each) chopped green chiles
• 2 tablespoons reduced-sodium taco seasoning
• 3 teaspoons ground cumin
• 24 corn tortillas (6 inches), warmed
• 3 cups shredded lettuce
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
3. Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

pork sirloin roast, green chiles, taco, ground cumin, corn tortillas, shredded lettuce, mozzarella cheese

Taken from www.tasteofhome.com/recipes/baja-pork-tacos/ (may not work)