Slow Cooker Carnitas from Old El Paso®

1 large sweet onion, sliced

1 tablespoon vegetable oil

1 (1 ounce) package Old El Paso® taco seasoning mix

1 (3 pound) boneless pork shoulder

1 (10 ounce) can Old El Paso® red enchilada sauce

1 (4.5 ounce) can Old El Paso® chopped green chiles, drained

16 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

½ cup fresh cilantro leaves

1 cup shredded Cheddar cheese

1 cup sour cream

Spray 5-quart slow cooker with cooking spray; add onion slices.

In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.

Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.

Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.