Shredded Pork Burritos with Chile Sauce Recipe
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 jar (16 oz.) medium chunky salsa
- 1 jar (16 oz.) mild chunky salsa
- 1 cup water
- 1 cup chopped red pepper
- 1 cup chopped green onions
- 1 bunch fresh cilantro, chopped
- 1/4 cup lemon-pepper seasoning
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 1 tablespoon lime juice
- 1 boneless pork loin roast (4 lb.) netted or tied
- 1 can (4 oz.) diced green chiles
- 12 flour tortillas (10 inch), warmed
- 1 package (8 oz.) shredded Monterey Jack cheese
- Heat oil in a 12-inch skillet over medium heat. Add onion and garlic; cook until tender. Stir in salsa, water, red pepper, green onions, cilantro, lemon-pepper, cumin, chili powder and lime juice.
- Put roast in a 5-quart slow cooker. Pour salsa mixture. over the top. Cover and cook on low for 8 to 10 hours, until meat is fork-tender. Put roast on a cutting board; let stand for 10 minutes. Use two forks to shred pork.
- Spoon 5 cups salsa mixture from slow cooker into a 2-quart saucepan. Stir in chiles. Cook over medium-high heat to a boil. Reduce heat to medium-low. Cook and stir for 15 minutes, or until mixture thickens.
- Spoon 1 cup pork down center of each tortilla. Top with 2 tablespoons salsa mixture. Fold sides of tortilla over, then fold up ends to enclose filling. Divide remaining salsa mixture and cheese over burritos.This recipe originally ran in the August 2007 edition of Heart of the Home.