Slow Cooker Southwestern Pork Burritos

Perfect for parties! Have guests assemble their own burritos with the zesty pork filling and toppings of their choice.

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( 7 Ratings)

7 Ratings

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4 Stars 57%

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Prep Time 10 min
Total Time 8 hr 10 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

This tasty pork filling also makes great sandwiches. Spoon the filling on top of toasted bread slices. Top with shredded lettuce and shredded Monterey Jack or Cheddar cheese.

To warm tortillas, wrap them in foil and heat in a 325°F oven for about 15 minutes. Or place on a microwavable paper towel, and microwave on High for 30 seconds.

Got questions? Our experts have the answers. Ask Betty now.