Steve Elss Slow Cooked Pork Shoulder Burritos Recipes

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SLOW-COOKED PORK BURRITOS



Slow-Cooked Pork Burritos image

I have been making these slow-cooker burritos for as long as I can remember, changing the recipe now and then to add variety. This is the version we serve for casual get-togethers with friends. -Sharon Belmont, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 14 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds)
1/4 cup reduced-sodium chicken broth
1 envelope reduced-sodium taco seasoning
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
14 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 606mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SLOW-COOKED PORK BURRITO BOWLS



Slow-Cooked Pork Burrito Bowls image

Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 9

Number Of Ingredients 10

2-lb pork boneless shoulder roast
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
2 packages (7.6 oz each) Old El Paso™ Spanish rice mix
5 cups water
2 tablespoons butter or margarine
2 1/4 cups shredded Mexican blend cheese (9 oz)
2 1/4 cups shredded lettuce
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
  • Cover and cook on Low heat setting 8 to 10 hours.
  • About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  • Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
  • To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

Nutrition Facts : Calories 480, Carbohydrate 30 g, Cholesterol 100 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g

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