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Pork Burritos

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 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 California 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.
© Taste of Home 2013

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Pork Burritos (continued)

Nutrition Facts: 1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013