Lunch: Green Chile Pulled-Pork Burritos

Serve Mexican tonight by taking less than 10 minutes in the morning to get a spicy pork filling ready in the slow cooker.

Ingredients

1 to 2 tablespoons chipotle chili pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, chopped
1 jar (16 oz) Old El Paso™ Thick 'n Chunky green chile salsa
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)
1 cup guacamole
1 cup sour cream, if desired

Instructions

Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chili pepper powder, oil and salt. Rub mixture over pork; place in cooker. Sprinkle with poblano chile. Pour salsa over top.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
Using slotted spoon, spoon about 1/2 cup pork mixture onto each tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold one 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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