Slow-Cooked Pork Burritos
I have been making these slow-cooker burritos for as long as I can remember, changing the recipe now and then to add variety. This is the version we serve for casual get-togethers with friends. —Sharon Belmont, Lincoln, Nebraska
Ingredients
- 1 boneless pork sirloin roast (3 pounds)
- 1/4 cup reduced-sodium chicken broth
- 1 envelope reduced-sodium taco seasoning
- 1 tablespoon dried parsley flakes
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chiles
- 14 flour tortillas (8 inches), warmed
- Optional toppings: Shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese
Directions
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1Cut 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.
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2Remove pork from slow cooker; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chiles; heat through.
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3Spoon 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.
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4To 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.
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