Slow-Cooked Green Chile Pork Tacos

Directions

1. In 12-inch skillet, heat oil over medium-high heat. Add pork roast pieces. Cook 6 to 8 minutes, turning occasionally, until well browned on all sides.
2. In 3 1/2- to 4-quart slow cooker, place pork. Add reserved tomato juice to skillet; cook over medium heat 2 to 3 minutes, scraping up browned bits. Pour one quarter of juices over pork; reserve the rest for later use if needed. Top pork with taco seasoning mix.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Remove pork from cooker to cutting board; remove juices. Pull pork into bite-size chunks, using 2 forks. Return pork to slow cooker, add enough juices in cooker to keep moist. Also add reserved stewed tomatoes, chilies and onion; continue to cook until heated through.
5. Place cheese and salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro and lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro and salsa. Squeeze lime juice over fillings. Fold tortillas in half over filling