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Pork ‘n’ Pepper Tortillas

Total Time

Prep: 20 min. Cook: 8 hours


12 servings

Muscatine, Iowa's Rica Hahnbaum seasons a pork roast with onions, garlic and spices, and cooks it slowly until tender. Then she shreds the flavorful meat and wraps it along with colorful peppers in warm tortillas.


  • 1 boneless pork shoulder butt roast (3 pounds), halved
  • 1 cup boiling water
  • 2 teaspoons beef bouillon granules
  • 3 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon white pepper
  • 2 medium onions, sliced
  • 1 each large green, sweet red and yellow peppers, sliced
  • 1 tablespoon butter
  • 12 flour tortillas (8 inches), warmed
  • Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional


  1. Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
  2. Remove meat; shred with two forks. Return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender.
  3. Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add toppings if desired. Fold sides of tortilla over filling; serve immediately.

Nutrition Facts

1 each: 417 calories, 16g fat (5g saturated fat), 110mg cholesterol, 489mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 36g protein.

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