Pulled-Pork Burritos

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

medium onion, thinly sliced

cups barbecue sauce

3/4

cup chunky-style salsa

tablespoons chili powder

teaspoons dried Mexican seasoning

(8- to 10-inch) flour tortillas

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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.

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.

Nutrition Information

2 Starch; 1 Fruit; 3 Other Carbohydrate; 4 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.