Pork Burritos

Submitted by WKernan

"Easy crockpot meal - use in taco shells or for nachos."

 

• Ready In: 8hrs 5mins
• Ingredients: 9
• Yields: 10 Burritos
• Serves: 10

ingredients

• 3 -4 lbs pork roast
• 14 1⁄2 ounces diced tomatoes with green chilies
• 1⁄4 cup chili powder
• 3 tablespoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 jalapeno, seeded chopped
• 1 teaspoon salt
• 10 flour, shells

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 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, sour cream and cilantro if desired. Fold sides and ends over filling and roll up.
3. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. 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.
4. 1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.