Slow Cooker Southwestern Pork Burritos

 

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.