Pork and Pepper Lunch


Pork and Pepper Lunch

Serves 4 to 6. Recipe is by Julie Kay.

1 to 2 lbs. boneless pork strips

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 large onion, sliced

1 (8-oz.) pkg. fresh mushrooms, chopped

1 tbl. garlic salt and pepper

ΒΌ cup Worcestershire sauce

2 tbls. light soy sauce

1 cup shredded Monterey Jack cheese

Tortillas or multigrain sandwich thins

1. Place all ingredients except cheese and tortillas or sandwich thins into slow cooker.

2. Cook on Low for 6 to 8 hours.

3. Remove with slotted spoon and place pork mixture in center of each tortilla or sandwich thin. Top with shredded cheese. Roll up and serve.