Texas Pork Burritos Recipe
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 cans (10 ounces each) green enchilada sauce
- 1 large onion, thinly sliced
- 2 medium carrots, thinly sliced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup chicken broth
- 2 tablespoons ground cumin
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- 1/2 cup minced fresh cilantro
- 10 flour tortillas (8 inches), warmed
- 2 cups (8 ounces) shredded Mexican cheese blend
- Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
- Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
- Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Texas Pork Burritos(19)
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My wife and I like this recipe a lot and make it every few months. That said, I do have to agree that it comes out pretty runny even after that last thickening step. If anyone has ideas for dealing with that, I'd love to hear them.
Sorry all, but I must agree with Harley and trance. The photo looks gross, and just reading the ingredients made me want to hurl. Stupidly, I tried it anyway thinking it might not be that bad. I was wrong. Between the nasty sauce, all that broth, and the sour cream, it was a bland, gluey, colorless, tasteless mess. Waste of time, money, and ingredients. I should have followed my instincts and passed. I didn't think Harley's review was rude, just condescending, BTW, but I did feel all the snarky rebukes WERE rude, as well as unnecessary. Trance and I are just being honest with our description of the way we experienced the recipe, not the choice of the cook to use canned products. The combination of these ingredients simply didn't work, and the result was awful. To each his own. That's what reviews are for foljs- to relate your own experience with the recipe redults, not each other. Lighten up!
This recipe has too much liquid even with the thickening step (last thing you do). Sorry, but a dry-rub and roasted or grilled pork recipe like Mexican-style Carnitas is better for burritos than this gloppy mess. (just look at the picture) I was very disappointed.
It was pretty good. I do not like olives so did not put them in but I did add a little hot sauce to spice things up a little bit. It just tastes like it needs some hotness to it.
This was great! Easy to get in the crockport and terrific for a weekday evening meal.
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