Slow Cooker Taco Shortcakes

A savory version of a sweet dessert features a zippy pork and bean mixture over corn muffin "shortcakes."

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Servings 12

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ingredients 9
Prep Time 25 min
Total Time 10 hr 25 min

Ingredients

: 2-pound pork boneless shoulder roast, trimmed of fat

1: envelope (1- oz) Old El Paso® taco seasoning mix

1: can (16 ounces) Old El Paso® refried beans

8: ounces mild Mexican-style process cheese spread loaf, cubed

12: prepared corn muffins

3/4: cup shredded lettuce

3/4: cup chopped tomato

3/4: cup sour cream

1/4: cup chopped fresh cilantro

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Directions

1 If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
2 Cover and cook on low heat setting 8 to 10 hours.
3 Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
4 To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.