Pork Burritos

Once a month we get together with two other couples for dinner and cards. We have such a good time connecting, playing games and definitely eating. It doesn't stop with dinner either. We always have a great assortment of snacks to eat while we play. This Saturday was our turn to host, and we had a busy day planned, so we decided to use the crockpot, which had the added advantage of not heating up the kitchen. We made carnitas, a Mexican-inspired pulled pork. The pork was good Saturday night, but my husband and I both agreed that it was even better leftover on Sunday. These burritos are tasty served with shredded cheese, sliced avocado (or guacamole) and sour cream.

Pork Burritos
1 pork shoulder roast (3-4 lbs), trimmed
1 can Rotel tomatoes, undrained
1/4 c. chili powder
2 tablespoons lime juice
3 tablespoons minced garlic
2 tablespoons honey
1 tablespoon chopped, seeded jalepeno pepper
1 teaspoon salt (I just put in a pinch, thought it was a little on the salty side last time)

Cut the roast in half and place in slow cooker. Combine remaining ingredients in blender or food processor. Process until smooth. Pour over pork. Cover and cook on low 8-10 hours or until meat is tender. Shred pork with two forks. Serve with a slotted spoon on tortillas with assorted toppings.
Serves: 8