Pork and Pepper Tortillas

If you don't like pork, you can easily substitute a beef roast instead with the same delicious results.

Pork and Pepper Tortillas

1 (2 1/2 - 3lb.) pork roast

1 cup boiling water

2 tsp. beef bouillon granules

1 pkg. Fajita ‘or’ Taco seasoning mix

1 garlic clove, minced

1 (4 oz.) can diced green chilies

2 medium onions, sliced

1 each, sliced, green pepper, sweet red and yellow pepper

1 TBSP. butter or margarine

12 (8-inch) flour tortillas, warmed

toppings: shredded cheese, lettuce, black olives, salsa, sour cream

Place roast in a 5 QT. slow cooker. Combine water, bouillon, fajita seasoning packet, garlic, and green chilies; pour over roast. Top the roast with the sliced onions, cover and cook on ‘HIGH’ for 1 hour. Reduce heat to ’LOW’ and cook for 7-8 hours. Remove meat and shred with two forks. Return to crock pot and heat through. In a skillet, melt the butter over medium heat, and saute the peppers until tender. To serve, using a slotted spoon, place meat down the center of a warmed tortilla, top with the peppers, and any other desired toppings, then fold and enjoy. This makes a lot, so you can easily freeze any leftovers for another dinner another day.

*Please note, this is not a spicy hot dish, so if you want "heat", you will need to add it yourself if you prefer.