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Slow-Cooker Green Chile Pulled Pork Burritos

Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.

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  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 14

Ingredients

1
to 2 tablespoons chipotle chile pepper powder
1
tablespoon vegetable oil
1
teaspoon salt
1
boneless pork loin roast (2 1/2 lb), trimmed of fat
1
poblano chile, seeded and chopped
2
cups green chile salsa (from 16 oz jar)
12
Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1
cup guacamole
1
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  • 4 Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
780mg
780%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 2 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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