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Pulled-Pork Burritos

Pulled-Pork Burritos

Looking for a classic Mexican dinner? Then check out this no-mess slow-cooked burrito.

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  • Prep Time 10 min
  • Total Time 10 hr 10 min
  • Servings 9

Ingredients

1
(2- to 2 1/2-lb.) boneless pork loin roast
1
medium onion, thinly sliced
2
cups barbecue sauce
3/4
cup chunky-style salsa
3
tablespoons chili powder
3
teaspoons dried Mexican seasoning
9
(8- to 10-inch) flour tortillas

Directions

  • 1 Place pork roast in 3 1/2- to 6-quart slow cooker. Arrange onion on top. In small bowl, combine all remaining ingredients except tortillas; mix well. Pour over pork.
  • 2 Cover; cook on low setting for 8 to 10 hours.
  • 3 Remove pork from slow cooker; place on large plate. With 2 forks, pull pork into shreds. Pour sauce from slow cooker into bowl; stir in pork. Spoon pork mixture onto each tortilla; roll up.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
435
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
),
Cholesterol
80mg
80%;
Sodium
930mg
930%;
Total Carbohydrate
47g
47%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
6%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

The beauty of slow-cooked pork is that it becomes so tender you can shred, or "pull," it with a fork. If you're lucky enough to have leftovers, wrap up the burritos in foil and freeze them up to 2 months. To reheat, transfer the wrapped burritos to a 350°F. oven for 20 to 25 minutes. Leftover shredded pork can also be stored in the refrigerator for up to 4 days or frozen up to 4 months.

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