Ingredients
2
1/2-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
1/4
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
Preparation
Place pork in 3 1/2- to 4-quart slow cooker.
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.
Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
Serve pork mixture with tortillas and toppings. Pork mixture will hold on low heat setting up to 2 hours.
