Slow Cooker Mexican Shredded Pork Burritos
Slow Cooker Mexican Shredded Pork Burritos are filled with tasty seasonings like garlic powder, smoked paprika, chili powder, and even more!
Serving8 servings
Ingredients
- 1 can diced tomatoes
- 8 ounces diced green chilies, 2 (4 ounce cans)
- 2 Tablespoons smoked paprika
- 2 Tablespoons chili powder
- 2 Tablespoons garlic powder
- juice of one lime
- 1½ Tablespoons agave
- 3½ pounds boneless pork shoulder
- 3 teaspoons salt
- 1½ teaspoons ground black pepper
- 2 Tablespoons olive oil
- 8 burrito size flour tortillas
Equipment
Instructions
- Make the sauce. Add the tomatoes, green chilis, smoked paprika, chili powder, garlic powder, lime juice, and agave to a blender. Blend until mostly smooth but still a little chunky. Set aside.
- Sear the pork. Season the pork with salt and pepper. Heat the olive oil over medium-high heat in a large heavy-bottomed pan. Sear the pork on all sides until nicely browned.
- Load the crock pot. Place the pork in the crock pot and pour the sauce over it. Turn the pork a couple of times to coat it in the sauce.
- Cook. Cook on low for 8 hours.
- Shred. Use 2 forks to shred the pork in the slow cooker.
- Make burritos. Use a slotted spoon to scoop the shredded pork into a tortilla, allowing as much cooking liquid as possible to drip away before the meat makes contact with the tortilla. Wrap the tortilla around the filling.
Notes
Burrito Toppings:
-
- Fresh cilantro
- Red onions
- Green chiles
- Refried beans
- Mexican rice
- Cheddar cheese
- Green onion
- Old el Paso enchilada sauce
- Guacamole
- Black beans
Nutrition
Calories: 346 kcal · Carbohydrates: 25 g · Protein: 28 g · Fat: 15 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Cholesterol: 81 mg · Sodium: 1228 mg · Potassium: 708 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1558 IU · Vitamin C: 9 mg · Calcium: 100 mg · Iron: 4 mg