Hot-And-Spicy Pork Burritos

• 1/4 cup lime juice
• 2 1/2 tablespoons dried crushed red pepper
• 1 tablespoon chili powder
• 1 tablespoon hot chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (optional)
• 1 (10 1/2-ounce) can low-sodium chicken broth
• 2 pounds lean, boneless center-cut loin pork chops (1/3 inch thick)
• 16 (6-inch) flour tortillas
• 2 cups shredded lettuce
• 1 (8-ounce) carton plain nonfat yogurt

1. Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.
2. Bake chops in marinade, covered, at 325u0b0 for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.
3. Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.

lime juice, red pepper, chili powder, hot chili powder, oregano, ground cumin, garlic, salt, ground red pepper, chicken broth, lean, flour tortillas, shredded lettuce, nonfat yogurt

Taken from www.myrecipes.com/recipe/hot-and-spicy-pork-burritos (may not work)