- 1 boneless pork shoulder roast (3 to 4 pounds)
- 1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
- 1/2 cup chili powder
- 3 tablespoons minced garlic
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chopped seeded jalapeno pepper
- 1 teaspoon salt
- 10 tortillas (8 inches), warmed
- sliced avocado and sour cream, optional
* Cut roast in half; place in a 5-qt. slow cooker, 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.
*Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
****These are super yummy and we really enjoyed these!
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