Pork Burritos

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/4 cup chili powder
• 3 tablespoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chopped seeded jalapeno pepper
• 1 teaspoon salt
• 10 flour tortillas (8 inches), warmed
• Sliced avocado, sour cream and minced fresh cilantro, optional

1. Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.
3. Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

pork shoulder butt roast, tomatoes, chili powder, garlic, lime juice, honey, pepper, salt, flour tortillas, avocado

Taken from www.tasteofhome.com/recipes/pork-burritos/ (may not work)