Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

Step 1

Spray 4-quart slow cooker with cooking spray.

Step 2

Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.

Step 3

Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.

Step 4

To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.

Step 5

When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.

Step 6

To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.

Step 7

To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.