Favorite Recipes January 27, 2019

Shredded Pork Burritos

Shredded Pork Burritos

What you’ll need:

  • about 4 1/2 lb. pork shoulder
  • olive oil
  • lg. can diced tomatoes in juice
  • 12 oz. beer
  • 2 c. chicken broth (I use water with 2 tsp. Better Than Bouillon)
  • medium onion, chopped
  • 4-5 garlic cloves, chopped or pressed
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. Mexican oregano
  • 1/4 tsp. garlic powder
  • 1/4 cup green salsa (with roasted green tomatoes, if available)

Fixings for the burrito:

  • fresh flour tortillas (I get mine at El Rosal Tortilla Factory in Reno, or Guerrero if at the store)
  • black beans
  • shredded cheddar cheese
  • avocado
  • sour cream
  • shredded iceberg lettuce
  • cilantro, chopped
  • tapatio sauce, or whatever you like
  • fresh tomatoes, diced
  • Spanish rice of your choice

What to do:

  • Trim fat from meat and cut into approx. 2 inch cubes.  Salt and pepper the meat.  Brown in oil over med-high heat in batches. Transfer all browned meat into large stock pot or crock pot.
  • Add all remaining ingredients.  Bring to boil.  Lower heat and simmer for several hours or put it in a crock pot for several hours until meat is shreddable.
  • Break up meat with potato masher.
  • Serve in warm tortillas with all the fixings you want.