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CROCK POT SOUTHWESTERN PORK BURRITOS Recipe

   
 

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     CROCK POT SOUTHWESTERN PORK BURRITOS

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chiles, undrained
3 Tbs. tomato paste
1 Tbs. honey
3 cloves garlic, finely chopped
1 Tbs. chili powder
¼ tsp. salt
12 flour tortillas for burritos (8 inch)
Assorted toppings such as
 
shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes

Instructions
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.


Originally Submitted
11/5/2013





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