INGREDIENTS
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Ingredients
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 envelope taco seasoning
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1 can (10 ounces) diced tomatoes and green chilies, undrained
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12 flour tortillas (8 inches), warmed
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2 cups (8 ounces) shredded Colby-Monterey Jack cheese
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Sour cream, optional
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