Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw Recipe - BettyCrocker.com

Ingredients

• 3 to 4 lb pork shoulder
• 2 to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 2 cans (7 oz) Old El Paso™ Chopped Green Chiles
• 1/2 of a sweet onion, finely diced
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 ears fresh sweet corn, husks removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups shredded fresh green cabbage or cabbage slaw
• 1 jalapeño chile, seeded, diced
• Juice of 1 medium lime
• 2 teaspoons rice vinegar
• 1/2 cup chopped fresh cilantro
• 8 to 12 tortillas from 1 or 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed,
• Sliced avocado, as desired (for tacos)
• 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
• Cooked black beans, as desired (for burritos)
• Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)