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Pork Burritos Recipe

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“As a working mother, I depend on my slow cooker to help feed my family,” writes Kelly Gengler from Hartford, Wisconsin. “We all love the spicy but slightly sweet flavor of these tender burritos.”

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Pork Burritos Recipe

Prep: 25 min. Cook: 8 hours

Yield: 10 Servings

25 480 505

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Directions

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up. Yield: 10 burritos.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Pork Burritos in Quick Cooking January/February 2006, p54

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