Slow Cooked Shredded Pork Burritos with Green Chile Sauce

Slow cooking is the key to these tender shredded pork burritos...this flavor-packed dish takes just 15 minutes to prep in the morning, and you'll come home to an irresistible dinner.


1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
4 cloves garlic, minced
2 jars (16 ounces each ) Pace® Picante Sauce
1 cup water
1 medium red bell pepper, chopped (about 1 cup)
8 green onion, chopped (about 1 cup)
1 bunch fresh cilantroleaves, chopped (about 1 cup)
0.25 cup lemon pepper seasoning
0.25 cup ground cumin
0.25 cup chili powder
1 tablespoon lime juice
4 pounds pork loinroast, netted or tied
1 can (about 4 ounces) diced green chiles, drained
12 flour tortilla, warmed
2 cups shredded Monterey Jack cheese(about 8 ounces)


Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until they're tender. Stir the picante sauce, water, red pepper, green onions, cilantro, lemon pepper, cumin, chili powder and lime juice in the skillet.
Place the pork into a 5-quart slow cooker. Pour the picante sauce mixture over the pork.
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork.
Spoon 5 cups picante sauce mixture into a 2-quart saucepan. Stir in the chiles and cook over medium-high heat to a boil. Reduce the heat to low. Cook and stir for 15 minutes or until the mixture thickens.
Spoon 1 cup pork down the center of each tortilla. Top each with 2 tablespoons green chile sauce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Divide the remaining green chile sauce and the cheese over the burritos.


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