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

FIVE SPICE SLOW COOKER PORK WITH NOODLES



Five Spice Slow Cooker Pork with Noodles image

With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 servings

Number Of Ingredients 13

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

Steps:

  • Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
  • Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

SLOW-ROASTED PORK SHOULDER



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

SLOW-COOKED PULLED PORK SHOULDER



Slow-Cooked Pulled Pork Shoulder image

Very tasty, very easy pork shoulder recipe. It practically pulls itself. Great for sandwiches, burritos, or with rice. Serve in sandwich buns with your favorite barbecue sauce, if you're so-inclined.

Provided by Dan

Categories     Pulled Pork

Time 20h10m

Yield 10

Number Of Ingredients 9

1 (3 pound) pork shoulder
4 cups water, or as needed
8 cups white vinegar, or as needed
¼ cup kosher salt
1 large onion, cut into 8 wedges
1 tablespoon ground cumin
1 tablespoon ground mustard
1 tablespoon chili powder
½ cup brown sugar

Steps:

  • Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
  • Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
  • Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 53.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 2333.4 mg, Sugar 11.4 g

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

PORK BURRITOS



Pork Burritos image

As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 burritos.

Number Of Ingredients 10

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Optional: Sliced avocado, sour cream and minced fresh cilantro

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 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. 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 an airtight container. 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. If desired, serve with sliced avocado, sour cream and cilantro.

Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

SLOW-ROAST PORK SHOULDER



Slow-roast pork shoulder image

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Provided by James Martin

Categories     Dinner, Main course

Time 6h50m

Number Of Ingredients 7

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

Steps:

  • In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  • Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  • Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  • Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  • Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium

SLOW COOKER PORK SHOULDER



Slow cooker pork shoulder image

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 8h25m

Yield Serves 6-8

Number Of Ingredients 8

2 tbsp olive oil
1.5kg piece pork shoulder
250ml white wine
250ml chicken stock
4 bay leaves
2 sprigs of rosemary
1 tsp black peppercorns
1 garlic bulb

Steps:

  • Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
  • Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

LOW & SLOW PORK SHOULDER



Low & Slow Pork Shoulder image

Make and share this Low & Slow Pork Shoulder recipe from Food.com.

Provided by Dan Churchill

Categories     Pork

Time P2DT30m

Yield 1 Pork Shoulder

Number Of Ingredients 23

8 lbs pork shoulder (bone-in)
1/2 cup Dijon mustard
3 teaspoons oregano
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons black pepper
2 tablespoons salt
2 onions
1 leek
5 garlic cloves, smashed
3 (15 ounce) cans white beans, drained
2 green apples, cored and diced
2 bay leaves
1 cup chicken stock
2 teaspoons allspice
1 tablespoon honey
1/2 red cabbage, sliced
1 fennel, sliced
2 celery ribs, sliced
1/2 cup apple cider vinegar
3 tablespoons Dijon mustard
1 lemon, juice and zest
1 pinch salt and pepper

Steps:

  • If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
  • Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
  • Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
  • For The Beans:.
  • With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
  • Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
  • Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
  • For The Slaw:.
  • Combine all the ingredients and set aside for 30 minutes.
  • Serving:.
  • Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).

Nutrition Facts : Calories 10952.1, Fat 670, SaturatedFat 229.3, Cholesterol 2583.7, Sodium 18993.3, Carbohydrate 464.1, Fiber 104.9, Sugar 97.1, Protein 747.8

STEVE ELS'S SLOW-COOKED PORK SHOULDER BURRITOS



STEVE ELS'S SLOW-COOKED PORK SHOULDER BURRITOS image

Categories     Pork

Yield 15 Burritos

Number Of Ingredients 15

2 tablespoons salt or to taste
1 tablespoon pepper or to taste
5 tablespoons finely chopped canned chipotle chiles in adobo
1 (4- to 7-pound) pork shoulder (picnic or Boston butt), trimmed of
excess but not all fat
1 ½ tablespoons fresh thyme leaves
2 tablespoons corn, grapeseed, or other neutral oil
1 large onion, roughly chopped
3 cloves garlic, minced
1 pound dried black beans, rinsed, picked over, and soaked in water overnight
1 teaspoon roughly chopped fresh oregano
2 tablespoons finely chopped canned chipotle chiles in adobo
2 dried bay leaves
4 cups chicken stock
15 flour tortillas

Steps:

  • 1. Combine the salt, pepper, and 3 tablespoons of the chopped chiles. Pierce meat all over with the point of a knife. Rub the chile mixture all over the exterior of the pork; if time allows, wrap in plastic or place in resealable plastic bag and refrigerate for up to 48 hours. If not, proceed. 2. When you're ready to cook, preheat oven to 450 F. Sprinkle 1 tablespoon of the thyme leaves all over the pork. Put the pork on a rack in a roasting pan, fat side down, and put in the oven. Roast for 20 minutes, or until the pork begins to brown, then lower the heat to 350 F and add one cup water to the bottom of the pan. Continue to roast, basting the pork with the pan juices and adding water to the bottom of the pan if it threatens to dry out, for about 3 hours, or until the interior temperature of the pork reaches 150 F on an instant-read thermometer. Let the pork rest for at least 45 minutes. (Or longer, since it is best served warm or at room temperature.) 3. While the pork cooks, prepare the beans. Put a large oven-proof skillet over medium heat and add the oil. Add onion and garlic, and cook, stirring occasionally, until they just begin to brown. Add the oregano, remaining ½ tablespoon of thyme, chile puree, and bay leaves, and stir. Then add the beans, stir, and add the stock. Put skillet in oven, and cook until beans are just tender, at least 1 ½ hours. The meat should be so tender that cutting it into uniform slices is difficult; rather, cut it as thinly as possible so that the meat is almost shredded. 4. Warm the tortillas, either by wrapping them in foil and putting them in a 300 F oven for ten minutes or by heating them individually in a large skillet over medium heat, flipping them when they begin to blister. Spread a portion of the beans on each tortilla and top with a portion of the pork. (You can add rice, sour cream or Mexican crema, guacamole, and pico de gallo, as you wish.) Roll up and serve.

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From tasteofthesouthmagazine.com


SLOW COOKED PORK BURRITOS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Slow Cooked Pork Burritos are provided here for you to discover and enjoy. Healthy Menu. Is A Soup Diet Healthy 7 Day Healthy Diet Menu Heart Healthy Breakfast Diet ...
From recipeshappy.com


SLOW COOKER PORK BURRITOS - COMPLETE RECIPES
2014-10-27 Place the pork roast in a slow cooker. Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce. Cook on low for 6 hours. During the last hour, take two forks and shred the meat in its collected juices. Add the black beans, stir to combine and let it finish cooking.
From completerecipes.com


23 PERFECT PORK SHOULDER RECIPES - MYRECIPES
2019-02-13 Slow-Cooker Pork Tacos Al Pastor with All the Fixings Recipe. Start by slow-cooking pork shoulder in an aromatic bath of pineapple, beer (try a floral, spiced white ale like Hoegaarden or Blue Moon), and canned chipotles in adobo. Then shred the meat and set out a taco bar full of fresh flavors, bright colors, and crunchy textures. You can't go ...
From myrecipes.com


EASY SLOW-ROASTED PORK SHOULDER RECIPE: PLUS, PORK SHOULDER VS.
2021-08-03 One of the toughest cuts of pork, shoulder is also one of the most prized. When treated right, pork shoulder can be turned into juicy carnitas and smoky pulled pork. Articles. Videos. Instructors. Food Easy Slow-Roasted Pork Shoulder Recipe: Plus, Pork Shoulder vs. Pork Butt. Written by the MasterClass staff. Last updated: Aug 3, 2021 • 4 min read. One of …
From masterclass.com


PORK BURRITOS, STOVETOP OR SLOW COOKER RECIPE - FOOD NEWS
Slow cooker method: Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic. Cover and cook on low heat for 8 hours. Leave liquid in slow cooker, remove pork and shred with 2 forks.
From foodnewsnews.com


SLOW-COOKED PORK SHOULDER RECIPE - GOOD FOOD
2016-07-11 1. Preheat oven to 200C. 2. Score skin of the pork shoulder and rub with oil and salt. 3. In a mortar and pestle or blender, grind or blend remaining ingredients except lime to make a paste. 4. Turn shoulder skin side down and make several incisions in the meat. Massage the paste into the meat but not the skin.
From goodfood.com.au


SLOW COOKED PORK RECIPES
serves6 people. Roast Gammon with Ginger Beer, Ginger Glaze and Clementine Relish.
From lovepork.co.uk


PORK SHOULDER STEW RECIPE RECIPES ALL YOU NEED IS FOOD
Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary ...
From stevehacks.com


HOW TO MAKE SLOW-COOKED PORK SHOULDER - RECIPES, TV AND …
2020-04-08 Briefly sauté 2 to 3 cloves of garlic and a few chopped scallions in plenty of olive oil, then add a handful of the pork, a couple cans of drained white beans, a small can of drained, diced tomato and enough water to loosen. Simmer for a few minutes to blend flavors. Add chopped arugula or spinach and cook long enough to wilt, then spoon into ...
From 177milkstreet.com


SLOW-COOKER MEXICAN PORK BURRITO BOWLS RECIPE - PILLSBURY.COM
2020-09-14 Spray 5-quart slow cooker with cooking spray. Place onion in cooker. 2. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce. 3. Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat.
From pillsbury.com


RECIPE: SLOW COOKER PORK BURRITOS – BRODY SIMS
2020-08-03 Potatoes and onions are grated and baked together in this crispy side dish.
From brodysims.wordpress.com


SLOW COOKED PORK BURRITO RECIPE - FOOD NEWS
Preparation. Place the pork roast in a slow cooker. Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce. Cook on low for 6 hours. During the last hour, take 2 forks and shred the meat in its collected juices. Add the black beans, stir to combine and let it finish cooking.
From foodnewsnews.com


CHINESE SLOW ROAST PORK SHOULDER RECIPE | COLES
STEP 2. Combine the ginger, soy sauce, 2 tsp oil, hoisin sauce, 1½ tbs honey and ¼ cup (60ml) water. Pour marinade over the pork and cover with baking paper. Cover the pan tightly with foil. Roast for 2½ hours or until the pork is tender. Uncover the pork and baste with some of the pan juices. Roast for a further 25-30 mins or until the pork ...
From coles.com.au


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