"As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin..."
INGREDIENTS
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
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1/4 cup chili powder
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3 tablespoons minced garlic
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2 tablespoons lime juice
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2 tablespoons honey
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1 tablespoon chopped seeded jalapeno pepper
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1 teaspoon salt
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10 flour tortillas (8 inches), warmed
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Sliced avocado, sour cream and minced fresh cilantro, optional