Kristi Z's Pulled Pork

By jamiej

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 Daisy Brand Sour Cream, optional

Preparation

Step 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.
• 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.