Pork Burritos
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, Wisconsin
Ingredients
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1/4 cup chili powder
- 3 tablespoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chopped seeded jalapeno pepper
- 1 teaspoon salt
- 10 flour tortillas (8 inches), warmed
- Optional: Sliced avocado, sour cream and minced fresh cilantro
Reviews
You put both halves in.
Bear with me, please. After cutting the roast in half, do BOTH halves go into the pot, or is the other half saved for something else?
Added whole jalepeno, was awesome
Has great flavor, and the spiciness is just right!
No comment left
This one is great! Easy and delicious. Definitely a keeper.
Super easy to make which is always a bonus. My two boys LOVED it and they are very picky eaters so this one is a keeper.
No comment left
Loved these burritos. I made this for Father's Day dinner and everyone loved them.
This was so tasty, and it was really easy. I did lower the chili powder to 3 tbsp and added an extra tbsp of lime juice, and I didn't have jalapenos but I'm not a huge spicy fan so that was fine with me. Topped with sour cream and shredded cheddar, delicious!