Slow Cooker Southwestern Pork Burritos

12 servings
Prep: 15 min Cook: 10 hr
2½-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
¼ teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings ( such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
1.Place pork in 3½- to 4-quart slow cooker.
2.Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3.Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
4.Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Stir pork into sauce in slow cooker. To serve, spoon filling onto tortillas; roll up and serve with toppings.
Mary