Slow-Cooker Southwestern Pork Burritos

(33)
6 reviews.
  • 10 min prep time
  • 8 hr 10 min total time
  • 9 ingredients
  • 12 servings

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

Directions

  1. 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
  2. 2 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.
  3. 3 Cover; cook on Low heat setting 8 to 10 hours.
  4. 4 Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
  5. 5 Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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