1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning
1 cup salsa
3 bell peppers, sliced to thin lengthwise strips
1/2 large onion slice in thin slices
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on LOW heat setting 8 hours.
Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in bell pepper and onion strips. Increase heat setting to HIGH. Cover; cook 60 minutes longer or until mixture is hot and vegetables are tender.
Using slotted spoon, place 1/2 cup meat mixture on warm tortilla. Sprinkle with cheese. Serve with sour cream.