1. Cut roast in half; place in a 5 qt slow cooker. 2. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. 3. Pour over pork. 4. Cover and cook on LOW for 8-10 hours or until meat is fork tender. 5. Shred pork with two forks. 6. 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. 7. Fold sides and ends over filling and roll up. ---------------------------------------------------------------------------
Nutrition
Ingredients
