1
Place pork in 3- to 4-quart slow cooker.
2
Place onion on top of pork.
3
Mix barbecue sauce, salsa, chili powder and cumin. Taste new mixture and, if it is too mild for you, "KICK IT UP A NOTCH!"
4
When you have the mixture meeting your approval, pour it over the pork and onion.
5
Cover and cook on low heat setting 8 to 10 hours.
6
Remove pork from cooker and place on cutting board.
7
Shred pork, using 2 forks.
8
Return pork to cooker and mix well.
9
Stir in stir-fry vegetables and salt.
10
Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
11
Using slotted spotted to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
