Pork, Bean & Rice Burritos
Total TimePrep: 25 min. Cook: 6 hours.
- SPICE RUB:
- 2-1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1-1/4 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 boneless pork shoulder butt roast (3 pounds)
- 1 cup water
- 2 tablespoons beef bouillon granules
- 10 flour tortillas (10 inches)
- 3 cups canned pinto beans, rinsed and drained
- 3 cups cooked Spanish rice
- Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole
- Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.
- Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired. Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Serve with toppings of your choice.
Nutrition Facts1 burrito: 575 calories, 21g fat (7g saturated fat), 81mg cholesterol, 1717mg sodium, 61g carbohydrate (5g sugars, 6g fiber), 34g protein.
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Oct 5, 2017
Omg! Best burritos ever... the spice combo on the pork not only filled the house with an amazing aroma but the pork was to die for. I did add more of the cooking juices than called for. Only thing i changed. Wil make again and again. Thanks