Tuesday, February 2, 2010

Pork Burritos

(Kelly Gengler; Theresa, WI)

Prep: 25 min.
Cook: 8 hours (Slow-cooker/Crock-Pot)

1 boneless pork shoulder roast (3-4 lbs)
1 can (14-1/2 oz) diced tomatoes with mild green chilies, undrained
1/4 C. chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped seeded jalapeno pepper
1 tsp. salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno, and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 C. pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
** When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.**

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