This recipe for Smothered Sweet Pork Burritos, by Adam Jensen, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 lbs. pork (any cut) salt and pepper to taste garlic salt to taste 1 pkg. (10 count) flour tortillas 2 (15 oz.) cans mild green chili sauce, divided 1/2 cup brown sugar 1 (15 oz.) can black beans, well drained 1 bunch cilantro, chopped 1/3 lb. Monterey Jack cheese, grated garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole
Cut pork into large cubes and place in slow cooker with 1/3 cup water. Season with salt and pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from cooker and drain. Shred meat and place in a bowl. Stir in 1/2 cup green chili sauce and brown sugar.
Heat oven to 350º. Spray a 9x13 baking dish with nonstick cooking spray. Warm the tortillas in a microwave to make them easier to roll. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture down the middle of each tortilla. Sprinkle 1 to 2 Tbs. of black beans and 1 to 2 tsp. of chopped cilantro. Pour 1 1/2 to 2 cups of green chili sauce over burritos and sprinkle with Monterey Jack cheese. Cover with foil and bake 25-30 minutes or until cheese is melted and burritos are warmed through. Serve with desired garnishes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.