Directions:
- 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 fork tender.
- Shred pork with two forks.
- Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired.
- Fold sides and ends over filling and roll up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.72 Kcal (987 kJ) | ||
| Calories from fat | 45.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 8% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 11% | |
| Sodium | 579.06mg | 24% | |
| Potassium | 374.69mg | 8% | |
| Total Carbs | 30.24g | 10% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 199.88 Kcal (837 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 8% | |
|---|---|---|---|
| Cholesterol | 28.84mg | 11% | |
| Sodium | 491.01mg | 24% | |
| Potassium | 317.71mg | 8% | |
| Total Carbs | 25.64g | 10% | |
| Sugars | 4.09g | 19% | |
| Dietary Fiber | 2.31g | 11% | |
| Protein | 14.74g | 35% | |
| Vitamin C | 3mg | 6% | |
| Iron | 2.1mg | 14% | |
| Calcium | 33.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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