Slow Cooker Southwestern Pork Burritos Recipes

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

SLOW-COOKER SOUTHWESTERN PORK BURRITOS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
• 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.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
• Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.