Slow Cooker Pulled Pork Burritos

The pulled pork part of this recipe is one of our staff's personal recipes! ...MORE + LESS -

Ingredients

4 lb (2 kg) boneless pork shoulder blade roast

2 tbsp (30 mL) packed brown sugar

1 pkg Old El Paso* Chili Seasoning Mix

1 can (156 mL) tomato paste

1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa

3 tbsp (45 mL) apple cider vinegar

1/2 to 3/4 tsp (2 to 3 mL) hot pepper sauce

1 can (14 oz/398 mL) crushed pineapples

3 tbsp (45 mL) vegetable oil, divided

1 1/2 cups (375 mL) diced onions

4 cloves garlic, minced

1 pkg (6 inch) Old El Paso* Medium Flour Tortillas or 1 pkg Old El Paso* Hard Taco Shells

Your Favourite Toppings (shredded lettuce and cheese, chopped onions, tomatoes, cilantro)

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1

Combine rub ingredients and thoroughly rub into pork. Cover and refrigerate 8 to 24 hours.
2

Combine all sauce ingredients and set aside.
3

In a large skillet or pot, heat 2 tbsp of the vegetable oil over medium high heat; brown pork on all sides. Transfer to slow cooker.
4

In same skillet or pot, heat remaining 1 tbsp vegetable oil and cook onions over medium heat until softened. Add garlic and cook an additional minute. Stir in sauce and bring to a boil; cook and stir for 2 to 3 minutes.
5

Pour heated sauce over pork in slow cooker. Cover and cook 6 to 7 hours on low heat.
6

Remove from cooker; cover with foil and let stand 15 minutes. Shred pork using two forks.
7

While pork is standing; skim fat from liquid in slow cooker. Pour liquid ionto a large pot and bring to a boil. Add shredded pork and cook until heated through.
8

Warm tortillas or taco shells according to package directions.
9

Fill warmed shells with pulled pork mixture and top as desired.