I love Mexican food. I suppose it comes from being a native Southern Californian. We don’t eat out very often anymore so if I get a craving for Mexican food I have to make it myself. That is a good thing because I have discovered how to take one base recipe and switch out one ingredient and come up with a ton of different meals. The best part of that is the meat cooks in the slow cooker so I don’t have to watch it constantly.
I think the recipe is adapted from one I saw in a magazine a few years ago but I can’t be sure. It is highly adaptable and can be used for things other than Mexican food, we also like to serve the meat on buns as sandwiches.
Shredded Pork Burritos
Tender shredded pork with just a hint of spice from the green chiles.
Prep time: 10 minutes
Cook time: 5 hours on high, 8 hours on low heat
Total time: 5 hours, 10 minutes to 8 hours, 10 minutes
- 2-3 pound boneless pork roast
- 1 onion, sliced
- 1 can diced tomatoes with green chiles
- To taste salt
- To taste black pepper
- To taste garlic powder
- 1 pack flour tortillas
- Assorted burrito toppings such as cheese, sour cream
In a 4 qt slow cooker place the sliced onion and top with the pork roast. Season with salt, pepper, and garlic powder and pour the tomatoes and green chiles over the top. Cover and cook on low about eight hours or high about five or until meat can be shredded easily with a fork. Shred the meat and mix with the onions and tomatoes and green chiles, heat the tortillas then top them with the shredded meat and your favorite toppings.
You can also use a chuck roast or chicken breasts. The chicken won’t take quite as much time to cook as the roasts will so check them a bit sooner.
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