Instructions: Combine 1/2 cup salsa with cornstarch in small bowl. Stir until smooth. Pour mixture into slow cooker. Top with pork roast. Pour remaining 3/4 cup salsa over roast. Cover and cook on low for six to eight hours. Remove roast; cool 10 to 15 minutes, then shred pork.

Divide shredded meat evenly on each tortilla. Spoon about two tablespoons of salsa mixture from slow cooker 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.

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