Pork Burritos with Green Pepper Sauce
Total Time
15 minutes
Servings
12 burritos
1 tablespoon vegetable oil
4 cloves garlic, minced
1 large onion, chopped (~1 cup)
1 jar (16 ounces) medium chunky salsa
1 jar (16 ounces) mild chunky salsa
1 cup water
1 tablespoon lime juice
1 bunch fresh cilantro, chopped (~1 cup)
8 scallions, chopped (~1 cup)
1 medium red pepper, chopped (~1 cup)
¼ cup lemon pepper seasoning
¼ tsp ground cumin
¼ cup chili powder
1 ea. (4 pounds) boneless pork loin roast, tied or netted
1 can (4 ounces) diced green chiles
12 ea. 10-inch flour tortillas
8 ounces (~2 cups) shredded Monterey Jack cheese
Heat oil in 12-inch skillet over medium heat.
Add garlic and onion and cook until tender.
Stir the next 10 ingredients into the skillet.
Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.
Cover and cook on low for 8–10 hours or until meat is fork-tender.
8–10 hours
Remove roast and let stand 10 minutes on cutting board.
10 minutes
Shred pork with forks.
Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.
Cook over medium heat to a boil.
Reduce heat to medium-low.
Cook and stir 15 minutes to thicken mixture.
15 minutes
Spoon a cup of shredded pork down center of each tortilla.
Top with 2 tablespoons green chile sauce.
Roll sides of tortilla over and then fold up ends to hold filling.
Cover burritos with rest of green chile sauce and cheese.