INGREDIENTS:
1 boneless pork shoulder roast (2 1/2 lb), trimmed of fat
1 can (10 oz) diced tomatoes and green chiles, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
1/4 teaspoon salt
12 Old El Paso® flour tortillas for burritos (8 inch; from two 11.5-oz packages)
   Assorted toppings (such as shredded Cheddar cheese, sour cream, chopped fresh cilantro,
   shredded lettuce, diced tomatoes), if desired

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

*This tasty pork filling also makes great sandwiches. Spoon the filling on top of toasted bread
 slices. Top with shredded lettuce and shredded Monterey Jack or Cheddar cheese.
To warm tortillas, wrap them in foil and heat in a 325°F oven for about 15 minutes.
Or place on a microwavable paper towel, and microwave on High for 30 seconds.

Nutrition Information:
1 Serving (1 Burrito)Calories 330
Calories from Fat 140
Total Fat 15g
Saturated Fat 5g
Trans Fat 1g
Cholesterol 60mg
Sodium 490mg
Total Carbohydrate 24g
Dietary Fiber 0g
Sugars 3g
Protein 24g

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