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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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âAs a working mother, I depend on my slow cooker to help feed my family,â writes Kelly Gengler from Hartford, Wisconsin. âWe all love the spicy but slightly sweet flavor of these tender burritos.â 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 avocado and sour cream, optional |
Directions:
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.
2. 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.
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