SLOW-COOKER SOUTHWESTERN PORK BURRITOS

Slow-Cooker Southwestern Pork Burritos image

Perfect for parties! Have guests assemble their own burritos with the zesty pork filling and toppings of their choice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 12

Number Of Ingredients 9

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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

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
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.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Burrito, Sodium 490 mg, Sugar 3 g, TransFat 1 g