Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa

Pork Filling

• 3 to 4 lb pork shoulder roast
• 1 can (14 oz) pumpkin (not pumpkin pie mix)
• 2 chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• Juice of 1 lime
• 1 can or bottle (12 oz) beer

Cranberry Salsa

• 1 can (12 oz) whole berry cranberry sauce
• 1 chipotle chili in adobo sauce, finely chopped
• Juice of 1 lime
• 1 jalapeño chile, seeded, chopped
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

To Serve

• 8 to 12 tortillas from 1 to 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 2 cups shredded Cheddar cheese (8 oz)
• 1 avocado, pitted, peeled and diced, if desired