Pork Burritos

Name: Pork Burritos
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, sour cream and minced fresh cilantro, optional

10 ingredients

3 steps

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, sour cream and minced fresh cilantro, optional

Directions

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.
2

Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.
3

Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.