2 1/2 pounds boneless pork loin roast
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 tablespoons chili powder
1 tablespoon Mexican seasoning (taco seasoning)
9 (8 to 10-inch) flour tortillas

Remove excess fat from pork. Place pork in a 3 1/2 to 6 quart crockpot; arrange onion on top. Mix remaining ingredients except tortillas; pour over pork.

Cover and cook on LOW for 8 to 10 hours or until pork is very tender.

Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; roll up.

Yields 9 servings.

NOTE: Beef may be substituted for the pork.