Crock Pot Pork Burritos

Name: Crock Pot Pork Burritos
Cook time: 8 min
Total time: 8 min
Yield: 14 servings
Ingredients: 1 to 2 tablespoons chipotle chile pepper powder; 1 tablespoon vegetable oil; 1 teaspoon salt; 1 boneless pork loin roast (2 1/2 lb), trimmed of fat; 1 poblano chile, seeded and chopped; 2 cups green chile salsa (from 16 oz jar); 12 Old El Paso flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package; 1 cup guacamole; 1 cup sour cream

Cook: 8 min

Total: 8 min

Servings: 14

Ingredients

1 to 2 tablespoons chipotle chile pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, seeded and chopped
2 cups green chile salsa (from 16 oz jar)
12 Old El Paso flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1 cup guacamole
1 cup sour cream

Instructions

1
Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top. Cover; cook on Low heat setting 8 to 10 hours. Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

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