Pork, Bean & Rice Burritos
TOTAL TIME: Prep: 25 min. Cook: 6 hours.
YIELD: 10 servings.
The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California
Ingredients
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SPICE RUB:
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2-1/2 teaspoons garlic powder
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2 teaspoons onion powder
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1-1/4 teaspoons salt
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1 teaspoon white pepper
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1 teaspoon pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon cayenne pepper
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BURRITOS:
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1 boneless pork shoulder butt roast (3 pounds)
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1 cup water
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2 tablespoons beef bouillon granules
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10 flour tortillas (10 inches)
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3 cups canned pinto beans, rinsed and drained
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3 cups cooked Spanish rice
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Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole
Directions
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1.
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 until meat is tender, 6-8 hours.
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2.
Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.
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3.
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. If desired, serve with toppings.
Nutrition Facts
1 burrito: 575 calories, 21g fat (7g saturated fat), 81mg cholesterol, 1717mg sodium, 61g carbohydrate (5g sugars, 6g fiber), 34g protein.
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