Smothered Sweet Pork Burritos
"You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer)...."
INGREDIENTS
•
2 1/2 pounds pork roast like pork shoulder or butt roast
•
Salt and pepper
•
1 tablespoon oil
•
1-2 teaspoons liquid smoke
•
1/2 cup water
•
1/2 cup packed light or dark brown sugar
•
2 (15-ounce each) cans green enchilada sauce
•
1/2 teaspoon chili powder
•
1 teaspoon salt
•
1/2 teaspoon pepper
•
Dash of hot sauce (optional)
•
1 (15-ounce) can black beans, rinsed and drained
•
1/2 cup chopped cilantro
•
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
•
6-8 whole wheat or white flour tortillas, burrito-sized
•
1/2 tablespoon butter
•
1 cup long-grain white rice
•
2 cups low-sodium chicken broth
•
3/4 teaspoon salt
•
1/4 teaspoon freshly ground black pepper
•
juice and zest of 1 lime
•
2 tablespoons chopped cilantro
•
1/4 teaspoon cumin
Comments & Reviews
Just A Pinch Sweepstakes