Loaded Pork Burritos Recipes

LOADED PORK BURRITOS

Steps:

• In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain pork, discarding marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream. Fold sides and ends over filling. Serve with remaining salsa.

LOADED PULLED PORK BURRITOS

Steps:

• Preheat oven to 350 degrees.
• To a large pot over medium heat, add the tablespoon of oil, onion, and garlic. Sauté a few minutes, until lightly browned, then add jalapeños and tomatoes and cook for several more minutes.
• To a large mixing bowl, add these sautéed vegetables along with the pork, one and a half cups of the cheese, beans, corn, rice, sour cream, salsa, cilantro, and spices. Mix well.
• Line oven-safe baking dishes with the tortillas. To each open tortilla, add an equal amount of the filling; wrap tortillas around filling to form burritos. Sprinkle tops of the burritos with the remaining cup of cheese.
• Let bake until warmed through and cheese melted, about 20 minutes. Then enjoy the meaty, cheesy, hearty goodness!

SWEET PORK FOR BURRITOS

Steps:

• Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
• Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
• Remove the pork, and shred with 2 forks. Serve.

PORK BURRITOS

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 two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. 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 a resealable plastic freezer bag. 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.
• 1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.

PULLED PORK BURRITOS

Steps:

• Saute onions until tender.
• Add pork, taco seasoning and water.
• Cook over medium heat to thicken sauce.
• Add beans, corn and salsa.
• Mix and remove from heat.
• Assemble mixture in the middle of the tortillas.
• Top with cheese and roll into burrito.
• Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese.
• Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole.
• Note: any cheese can be used, we had Monterey Jack on hand.