Pulled-Pork Burritos

Looking for a classic Mexican dinner? Then check out this no-mess slow-cooked burrito.

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Servings 9

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ingredients 7
Prep Time 10 min
Total Time 10 hr 10 min

Ingredients

1: (2- to 2 1/2-lb.) boneless pork loin roast

1: medium onion, thinly sliced

2: cups barbecue sauce

3/4: cup chunky-style salsa

3: tablespoons chili powder

3: teaspoons dried Mexican seasoning

9: (8- to 10-inch) flour tortillas

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Directions

1 Place pork roast in 3 1/2- to 6-quart slow cooker. Arrange onion on top. In small bowl, combine all remaining ingredients except tortillas; mix well. Pour over pork.
2 Cover; cook on low setting for 8 to 10 hours.
3 Remove pork from slow cooker; place on large plate. With 2 forks, pull pork into shreds. Pour sauce from slow cooker into bowl; stir in pork. Spoon pork mixture onto each tortilla; roll up.

EXPERT TIPS

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Expert Tips

The beauty of slow-cooked pork is that it becomes so tender you can shred, or "pull," it with a fork. If you're lucky enough to have leftovers, wrap up the burritos in foil and freeze them up to 2 months. To reheat, transfer the wrapped burritos to a 350°F. oven for 20 to 25 minutes. Leftover shredded pork can also be stored in the refrigerator for up to 4 days or frozen up to 4 months.