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
- 1. 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.
- 2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
- 3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
1 burrito equals 710 calories, 37 g fat (14 g saturated fat), 191 mg cholesterol, 1,270 mg sodium, 35 g carbohydrate, 2 g fiber, 56 g protein.
Reviews for Texas Pork Burritos
"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."
"My husband is not an adventurous eater, but this one he raved about. It is easy, different, and delicious. Thank you for sharing your creativity!"
"I lived in TX for 8 years, but can't get ingredients and don't have time to make my own sauce these days. This sounds like a great recipe to a homeschooling mom of 3 who knows what authentic is."
"Had to leave out the olives since no one in the family likes them. Came out sooooo good. I wish there were some way to vote jerks like harleyrider out of our community. We don't need that sort of bad attitude. Maybe they're such a terrible cook that whatever they try DOES come out badly..? badly....?"
"I will be making this recipe soon, I think it sounds great! I agree with the others about nmharley manners except he should just keep making his own sauce if he wants too. I appreciate the time saving conveniences and believe it or not they even have books,programs and other recipes that are semi-homemade or time saving for busy people. He may be the only one who could tell much difference, but keep up all the authentic hard work if that is what you choose to do."
"If you smoke the pork butt with a nice rub coating it adds a great layer of flavor. Take it to about 185° internal, slicing range, then cube it. Or go on up to 200° and pull it. Works either way.And here's a tip - If your pork is "dry" it's because it is overcooked. 160° internal temp. is done for pork. It may even still be a bit pink but it is fine to eat. And it will be moist. Buy a quick acting thermometer to check internal temp. with, good investment."
"At first I thought you might just be having a bad day, and that's what prompted you to post such a rude comment. Then I looked at your other posts and saw that all of your comments are snarky and insulting. Gosh, you must really have a miserable life if you feel the need to log on to a RECIPE website and make rude comments to strangers. Newsflash harley, your comments don't make you appear more knowledgeable - they make you appear petty and tacky. You're not impressing anyone in this forum."
"This sounds like a great family recipe - I'll definitely try it. I normally don't rate a recipe I haven't tried yet, but I'll give it four stars based on the fact that it uses ingredients easily at hand and seems that even a novice cook (like my husband!) could make it work. I'm also giving it four stars just because "nmharleyrider" was such a jerk. : ) Experimenting with a sauce doesn't mean actually making it from scratch, it can mean trying it on or with different foods. Maybe nmharleyrider should experiment with some manners."
"We don't eat too much pork b/c my hubby doesn't like the "dryness." I will try this and see if it changes his mind. Sounds delish!The reviewer below reminds me of the cowboys in the Pace Picante Sauce commercial. New York City!Around here, we like to use our manners by not insulting people."
"Made this today for dinner tonight - lots of great seasonings make for homemade taste with a bit less work,"
"Wow, rude much harleyrider? Maybe you should take some lessons in etiquette. Anyways, this sounds amazing! So good to have another fantastic pork recipe!!"
"I completely agree with Butterbeansmom, the reviewer who is complaining about this recipe not being "authentic" is rude. This is a recipe site..not a contest for authenticity. I think this sounds delicious and I'm going to try it this week!"
"Perhaps the person who makes homemade green sauce could share it."
"This sounds absolutely delicious, but I would definately find ways to reduce the calories and fat, such as low-fat or fat-free cheese and sour cream. It wouldn't be too hard to reduce these stats without affecting the taste too much. To the reviewer from New Mexico, you were quite rude--"pretty lame?" Perhaps a little better manners are called for. Enjoy your homemade sauce."
"Well it's hardly experimenting with green enchilada sauce when you are using a canned version of the sauce. Around here we start with roasted green chili and then create our sauce using pork and other spices. Canned green chili sauce is pretty lame not to speak of non-authentic."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.