As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos.
—Kelly Gengler, Theresa, WI
Prep: 25 min. • Cook: 8 hours • Makes: 10 burritos
1 boneless pork shoulder butt roast (3 to 4 lbs.)
1 can (14 1/2 oz.) diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 Tbsp. minced garlic
2 Tbsp. lime juice
2 Tbsp. honey
1 Tbsp. chopped seeded jalapeno pepper
1 tsp. salt
10 flour tortillas (8 in.), warmed
Sliced avocado, sour cream and minced fresh cilantro, optional
1. 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 the meat is tender.
2. Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.
Freeze option Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per burrito: 524 cal., 20g fat (6g sat. fat), 155mg chol., 812mg sod., 35g carb. (5g sugars, 2g fiber), 49g pro.