Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix
barbecue sauce, salsa, chili powder and cumin; pour over pork and
Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2
forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and
salt. Increase heat setting to high. Cover and cook 30 minutes or until
mixture is hot and vegetables are tender.
Using slotted spoon 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.