Slow Cooker Southwestern Pork Burritos

By sheilaolim

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.

Nutrition Information:
Serving (1 Burrito)Calories 330(Calories from Fat 140),Total Fat 15g(Saturated Fat 5g,Trans Fat 1g),Cholesterol 60mg;Sodium 490mg;Total Carbohydrate 24g(Dietary Fiber 0g,Sugars 3g),Protein 24g;

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

Details

Servings 12

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.