Slow-Cooker Southwestern Pork Burritos
-
10 Minutes
Prep
10 Hours Total
- 12 Servings
Ingredient List
- 1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 3 tablespoons tomato paste
- 1 tablespoon honey
- 3 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11.5-oz packages)
- Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
Preparation
- Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
- In blender, place tomatoes, tomato paste, honey, garlic, chili powder and salt. Cover; blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
- Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.
Expert Tips
- This tasty pork filling also makes great sandwiches. Spoon the filling on top of toasted bread slices. Top with shredded lettuce and shredded Monterey Jack or Cheddar cheese.
- To warm tortillas, wrap them in foil and heat in a 325°F oven for about 15 minutes. Or place on a microwavable paper towel, and microwave on High for 30 seconds.
Nutrition
Calories330(Calories from Fat140),Total Fat15g(Saturated Fat5g,Trans Fat1g),Cholesterol60mgSodium490mgTotal Carbohydrate24g(Dietary Fiber0g Sugars3g),Protein24g;% Daily Value*:Vitamin A6%;Vitamin C2%;Calcium8%;Iron10%; Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
