Taste of Home
Pork Burritos
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 10 burritos.
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Ingredients
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1/4 cup chili powder
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3 tablespoons minced garlic
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2 tablespoons lime juice
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2 tablespoons honey
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1 tablespoon chopped seeded jalapeno pepper
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1 teaspoon salt
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10 flour tortillas (8 inches), warmed
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Optional: Sliced avocado, sour cream and minced fresh cilantro
Directions
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1.
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.
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2.
Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.
Nutrition Facts
1 burrito: 420 calories, 18g fat (6g saturated fat), 81mg cholesterol, 745mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 28g protein.
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