Ingredients
2-pound pork boneless shoulder roast, trimmed of fat
1
envelope (1- oz) Old El Paso™ taco seasoning mix
1
can (16 oz) Old El Paso™ Traditional Refried Beans
8
ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed
12
prepared corn muffins
3/4
cup shredded lettuce
3/4
cup chopped tomato
3/4
cup sour cream
1/4
cup chopped fresh cilantro
Preparation
If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.
