Pulled-Pork Burritos

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  • Prep 10 min
  • Total 10 hr 10 min
  • Ingredients 7
  • Servings 9

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

Steps

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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.

Notes

Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich
Calories
435
Calories from Fat
125
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Cholesterol
80mg
27%
Sodium
930mg
39%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
12%
Sugars
17g
Protein
33g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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