Ingredients: |
Ingredients: 2 1/2 lbs. boneless pork loin
salt, pepper, garlic salt, to season
1 package flour tortillas (burrito size)
2 15 oz. cans mild green chili enchilada sauce
1/2 c. brown sugar
1 15 oz. can black beans, drained
1 bunch cilantro, chopped
1/2 lb. Monterey Jack cheese, grated (more if desired)
chicken broth or bouillon cubes
around 2 c. prepared rice
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Directions: |
Directions:Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper and garlic salt. Cook on high for 4 hours or on low for 8 hours. Remove from cooker and drain. Shred meat and place in a bowl. In another bowl, mix together 1/2 to 3/4 cup green chili sauce and 1/2 cup brown sugar. Pour over pork and mix well.
--Rice:
Prepare white rice per directions. Add chicken bouillon cubes to water, or use chicken broth instead of water for extra flavor.
--Beans:
Drain black beans and warm up over the stove or in the microwave. Add salt and pepper to taste.
--Tortillas:
Brown tortillas on a skillet with a little bit of cooking spray.
--Assembly:
Heat oven to 350. Spray 9x13 pan with cooking spray. Pour 1/2 cup green chili sauce into pan. Sprinkle each tortilla with cheese, then some rice, 1-2 T. chopped cilantro, black beans, and 1/3 c. pork mixture. Roll up each tortilla burrito style and place into dish seam side down. Pour remaining green sauce over burritos and sprinkle with cheese. Put into the oven until burritos are heated through and cheese is melted (around 20 minutes). Garnish with desired toppings (e.g. tomatoes, sour cream, salsa, guacamole, lettuce). |
This recipe for Cafe Rio Pork Burritos is from