Pork Burritos
“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.”10 ServingsPrep: 25 min. Cook: 8 hours
Ingredients
- 1 boneless pork shoulder 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.
- Shred pork with two forks. 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.
Nutrition Facts: 1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium,