Ingredients:

1-1/4 cups salsa, divided
2 tablespoons cornstarch
1 (2 1/2 pound) pork loin
8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese
Shredded lettuce

Methods:

Combine 1/2 cup salsa with cornstarch in small bowl.Stir until smooth.Pour mixture into Crockpot.Top with pork roast. Pour remaining 3/4 cup salsa over roast.Cover and cook on LOW for 6 to 8 hours. Remove roast cool 10 to 15 minutes, then shred pork. Divide shredded meat evenly on each tortilla. Spoon about 2 tablespoons of salsa mixture from Crockpot on top of meat.Top with cheese and lettuce.Fold bottom of tortilla over filling, fold in sides and serve immediately.Serve remaining salsa mixture as a dipping sauce.