1 pork boneless loin roast (2 1/2 pound), trimmed of fat
2 tablespoons fajita seasoning (from 3-ounce container)
1 cup thick and chunky salsa
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
2 packages 8 inch flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 ounce)
1 cup sour cream, if desired
1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2. Remove cover from slow cooker. Shred pork using 2 forks. Stir in THAWED stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.