Slow-Cooker Southwestern Pork Burritos

Perfect for parties! Have guests assemble their own burritos with the zesty pork filling and toppings of their choice.

  • prep time 10 min
  • total time 8 hr 10 min
  • ingredients 9
  • servings 12

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Burrito
    Calories
    330
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    0g
    0%
      Sugars
    3g
    3%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    2%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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