Optional toppings- shredded lettuce, chopped tomatoes, chopped green pepper, guacamole
and reduced-fat sour cream and shredded reduced-fat cheddar cheese
Instructions
Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from the liquid; stir in beans and chilies. Return pork to the slow cooker; heat through. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield- 14 servings.
Originally Submitted
5/31/2010
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