EASY MEXICAN PORK BURRITOS RECIPE | ALLRECIPES
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Latin American Mexican
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 20 servings
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, CarbohydrateContent 43.9 g, CholesterolContent 52.1 mg, FatContent 22.2 g, FiberContent 3.7 g, ProteinContent 19.9 g, SaturatedFatContent 8.9 g, SodiumContent 1028.2 mg, SugarContent 3 g
PORK BURRITOS RECIPE: HOW TO MAKE IT
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 25 minutes
Prep Time 25 minutes
Cook Time 08 hours 00 minutes
Yield 10 burritos.
Number Of Ingredients 10
Steps:
- 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 tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.
Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
Nutrition Facts : Calories 420 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 745mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 28g protein.
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