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

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.