Pork 'n' Pepper Tortillas Recipe

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Pork 'n' Pepper Tortillas Recipe

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5 1
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Muscatine, Iowa's Rica Hahnbaum seasons a pork roast with onions, garlic and spices, and cooks it slowly until tender. Then she shreds the flavorful meat and wraps it along with colorful peppers in warm tortillas.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 1 bone-in pork shoulder roast (3 to 4 pounds)
  • 1 cup boiling water
  • 2 teaspoons beef bouillon granules
  • 3 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon white pepper
  • 2 medium onions, sliced
  • 1 each large green, sweet red and yellow pepper, sliced
  • 1 tablespoon butter or margarine
  • Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional

Directions

Cut roast into quarters; place in a 5-qt. slow cooker. Combine water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
When cool enough to handle, remove meat from bone. Shred meat and return to slow cooker; heat through. meanwhile, in a skillet, saute peppers in butter until tender. Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add lettuce, olives, jalapenos and sour cream if desired. Fold sides of tortilla over filling; serve immediately. Yield: 12-14 servings.
Originally published as Pork 'N' Pepper Tortillas in Quick Cooking November/December 2001, p37

Nutritional Facts

1 each: 417 calories, 16g fat (5g saturated fat), 110mg cholesterol, 489mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 36g protein.

  • 1 bone-in pork shoulder roast (3 to 4 pounds)
  • 1 cup boiling water
  • 2 teaspoons beef bouillon granules
  • 3 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon white pepper
  • 2 medium onions, sliced
  • 1 each large green, sweet red and yellow pepper, sliced
  • 1 tablespoon butter or margarine
  • Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional
  1. Cut roast into quarters; place in a 5-qt. slow cooker. Combine water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
  2. When cool enough to handle, remove meat from bone. Shred meat and return to slow cooker; heat through. meanwhile, in a skillet, saute peppers in butter until tender. Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add lettuce, olives, jalapenos and sour cream if desired. Fold sides of tortilla over filling; serve immediately. Yield: 12-14 servings.
Originally published as Pork 'N' Pepper Tortillas in Quick Cooking November/December 2001, p37

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