Shredded Pork Burritos

Name: Shredded Pork Burritos
Prep time: 25 min
Cook time: 9 h
Total time: 9 h 25 min
Yield: 16 servings (2-1/3 cups sauce).
Cuisine: North America, Mexican
Ingredients: 1 bone-in pork shoulder roast (5 pounds); 2 tablespoons plus 1/2 cup packed brown sugar, divided; 4 teaspoons paprika, divided; 2 teaspoons crushed red pepper flakes; 2 teaspoons ground cumin; 1 teaspoon salt; 1 can (12 ounces) cola; 1 cup chicken broth; 1 large sweet onion, thinly sliced; 2 garlic cloves, minced; TOMATILLO SAUCE:; 1 cup mayonnaise; 1/2 cup 2% milk; 2 tomatillos, husked; 3/4 cup fresh cilantro leaves; 1 jalapeno pepper, seeded and cut into chunks; 1 envelope ranch salad dressing mix; 1 tablespoon lime juice; 1 garlic clove, peeled; 1/8 teaspoon cayenne pepper; 16 flour tortillas (8 inches), room temperature

TOTAL TIME: Prep: 25 min. Cook: 9 hours YIELD: 16 servings (2-1/3 cups sauce).

This pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree. —Katherine Nelson, Centerville, Utah

Ingredients

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
TOMATILLO SAUCE:
1 cup mayonnaise
1/2 cup 2% milk
2 tomatillos, husked
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

Directions

1. Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
2. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
3. Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
4. Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

Nutrition Facts

1 burrito: 370 calories, 24g fat (6g saturated fat), 77mg cholesterol, 451mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 24g protein.