Sunday, January 29, 2012

Shredded Pork Burritos

These pork burritos were great! Scott never loves the pork recipes I make, but he LOVED this! The pork was super tender. A little bit on the sweet side, so I probably wouldn't add the brown sugar later but it didn't ruin the dish. The main winner of this dish, however, was the sauce. I have never cooked with tomatillos before, but this was hands-down some of the best sauce I've ever had. It's good just plain with chips too! And it's so easy! Just try it and you'll understand!

Shredded Pork Burritos

Shredded Pork Burritos-adapted from Taste of Home
Total Time: 9 Hour
Serves 16
  • 1 bone-in pork shoulder roast (5 pounds)
  • 2 tablespoons plus 1/2 cup packed brown sugar, divided
  • 4 teaspoons paprika, divided
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 can (12 ounces) cola
  • 1 cup chicken broth
  • 1 large sweet onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • 1/2 cup milk
  • 2 tomatillos, husks removed
  • 3/4 cup fresh cilantro leaves
  • 1 jalapeno pepper, seeded and cut into chunks
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon lime juice
  • 1 garlic clove, peeled
  • 1/8 teaspoon cayenne pepper
  • 16 flour tortillas (8 inches), room temperature
Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.

Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.

Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce. 
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