SOUTHWESTERN PORK BURRITOS

Southwestern Pork Burritos image

Provided by Betty Crocker Kitchens

Categories Entree

Yield 12

Number Of Ingredients 9

Previous Next

2 1/2-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
1/4 teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired

Steps:

Place pork in 3 1/2- to 4-quart slow cooker.
Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
Serve pork mixture with tortillas and toppings. Pork mixture will hold on low heat setting up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Burrito, Sodium 390 mg