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DOUGHBOY TIP
The beauty of slow-cooked pork is that it becomes so tender you can shred, or "pull" it with a fork. If you're lucky enough to have left-overs, wrap up the burritos in foil and freeze up to 2 months. To reheat, transfer the wrapped burritos to a 350F over for 20 to 25 minutes. Leftover shredded pork can also be stored in the refrigerator for up to 4 days or frozen up to 4 months. |
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Yield: 9 Sandwiches
Prep Time: 10 minutes (Ready in 10 hours 10 minutes)
| 1 |
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(2- to 21/2-lb.) boneless
pork loin roast |
| 1 |
medium onion, thinly sliced |
| 2 |
cups barbecue sauce |
| 3/4 |
cup chunky-style salsa |
| 3 |
tablespoons chili powder |
| 3 |
teaspoons dried
Mexican seasoning |
| 9 |
(8- to 10-inch) flour tortillas |
1. Place pork roast in 31/2 — 6-quart slow-cooker. Arrange onion on top. In small bowl, combine all remaining ingredients except tortillas, mix well. Pour over pork.
2. Cover; cook on low setting for 8 to 10 hours.
3. Remove pork from slow-cooker; place on large plate. With 2 forks, pull pork into shreds. Pour sauce from slow-cooker into bowl; stir in pork. Spoon pork mixture onto each tortilla; roll up.
Nutritional Information per Serving: Serving Size: 1 sandwich. Calories 435. Calories from Fat 125. % Daily Value: Total Fat 14 g 22%. Saturated Fat 4 g 20%. Cholesterol 80 mg 27%. Sodium 930 mg 39%. Total Carbohydrate 47 g 16%. Dietary Fiber 3 g 12%. Sugars 17 g. Protein 33 g. Vitamin A 24%. Vitamin C 6%. Calcium 10%. Iron 20%. DIETARY EXCHANGES: 2 Starch, 1 Fruit, 4 Lean Meat OR 3 Carbohydrate, 4 Lean Meat
— from Pillsbury Doughboy Slow Cooker Recipes,
page 142 |
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