Slow-Cooker Green Chile Pulled Pork Burritos

Health score
13%
Slow-Cooker Green Chile Pulled Pork Burritos
490 min.
14
321kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a mouthwatering dish that’s sure to impress? Look no further than these Slow-Cooker Green Chile Pulled Pork Burritos! Perfect for gatherings or a cozy family meal, this recipe combines the rich flavors of tender, shredded pork with the zesty kick of green chile salsa and the creaminess of guacamole and sour cream.

Imagine coming home after a long day to the tantalizing aroma of slow-cooked pork, infused with chipotle chile pepper powder and fresh poblano chiles. The beauty of this dish lies not only in its incredible taste but also in its simplicity. With just a few ingredients and minimal prep time, you can set your slow cooker and let it work its magic while you go about your day.

Each burrito is a delightful bundle of flavor, wrapped in warm tortillas and filled with a generous portion of savory pulled pork. The combination of protein, healthy fats, and carbohydrates makes it a satisfying meal that will keep you energized. Whether you’re serving it for a casual lunch, a festive dinner, or a fun gathering with friends, these burritos are sure to be a hit. So grab your slow cooker and get ready to indulge in a deliciously hearty meal that everyone will love!

Ingredients

  • 2.5 lb pork loin boneless trimmed of fat
  • tablespoons chipotle sauce 
  • 12 8-inch flour tortilla for burritos (; from two 11 oz packages
  • cup guacamole 
  •  poblano pepper seeded chopped
  • cups to 2 chilies slit green (from 16 oz jar)
  • teaspoon salt 
  • cup cream sour
  • tablespoon vegetable oil 

Equipment

  • bowl
  • slotted spoon
  • slow cooker
  • cutting board

Directions

  1. Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker.
  2. Sprinkle with poblano chile.
  3. Pour salsa over top.
  4. Cover; cook on Low heat setting 8 to 10 hours.
  5. Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  6. Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts

Calories321kcal
Protein28.41%
Fat38.44%
Carbs33.15%

Properties

Glycemic Index
6
Glycemic Load
6.98
Inflammation Score
-4
Nutrition Score
15.73608696979%

Flavonoids

Cyanidin
0.06mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.03mg
Luteolin
0.4mg
Kaempferol
0.01mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:321.33kcal
16.07%
Fat:13.62g
20.96%
Saturated Fat:4.5g
28.09%
Carbohydrates:26.44g
8.81%
Net Carbohydrates:22.56g
8.2%
Sugar:3.65g
4.06%
Cholesterol:60.72mg
20.24%
Sodium:606.4mg
26.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.66g
45.31%
Selenium:32.86µg
46.95%
Vitamin B1:0.6mg
39.92%
Vitamin B6:0.71mg
35.45%
Vitamin B3:6.95mg
34.76%
Phosphorus:295.77mg
29.58%
Vitamin B2:0.33mg
19.29%
Fiber:3.88g
15.52%
Folate:57.39µg
14.35%
Vitamin C:11.34mg
13.74%
Potassium:479.63mg
13.7%
Manganese:0.26mg
12.98%
Zinc:1.87mg
12.46%
Iron:2.16mg
12.02%
Vitamin B5:0.99mg
9.87%
Magnesium:38.35mg
9.59%
Vitamin K:9.56µg
9.1%
Calcium:87.56mg
8.76%
Vitamin B12:0.45µg
7.46%
Copper:0.14mg
6.75%
Vitamin E:0.65mg
4.32%
Vitamin A:159.87IU
3.2%
Vitamin D:0.32µg
2.16%