Slow-Cooker Southwestern Pork Burritos

By melissab

Ingredients

• 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

Step 1

1
Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.

2
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.

3
Cover; cook on Low heat setting 8 to 10 hours.

4
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.

5
Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.