Ingredients:
- 1 boneless pork shoulder butt roast (3 to 4 lb)
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.43 Kcal (1551 kJ) | ||
| Calories from fat | 122.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Cholesterol | 108.84mg | 36% | |
| Sodium | 556.67mg | 23% | |
| Potassium | 743.28mg | 16% | |
| Total Carbs | 24.19g | 8% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 37.95g | 76% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.78 Kcal (673 kJ) | ||
| Calories from fat | 53.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 21% | |
|---|---|---|---|
| Cholesterol | 47.24mg | 36% | |
| Sodium | 241.61mg | 23% | |
| Potassium | 322.61mg | 16% | |
| Total Carbs | 10.5g | 8% | |
| Sugars | 1.68g | 15% | |
| Dietary Fiber | 0.94g | 9% | |
| Protein | 16.47g | 76% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.5mg | 19% | |
| Calcium | 23.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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