PORK BURRITOS

PORK BURRITOS 1 boneless pork shoulder butt roast (3 to 4 pounds) 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained 1/4 cup chili powder 3 tablespoons minced garlic 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon chopped seeded jalapeno pepper 1 teaspoon salt 10 flour tortillas (8 inches), warmed Optional: Sliced avocado, sour cream and minced fresh cilantro Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, 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. Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.