Green Chile Pork Burritos
1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste
In your crock pot, place the diced onion and the garlic.
Lay your roast down on top of the onion and garlic.
Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.
Cook on low 8 hours or high for 6 hours, turning roast over once half way through.
Shred meat with two forks.
Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.
Roll up burrito style.
Top with another spoonful of meat mixture and some more cheese.
Warm in the oven or microwave to melt the cheese on top, then serve!
The line up.
Put the onion and garlic in the bottom of your crock pot.
Place your pork roast on top.
Pour in the green chile sauce,
add the diced green chilies
then the cumin, salt and pepper.
Let it cook! I cooked mine on high
for about 5 hours then turned it down
to low for a couple of hours.
Shred the meat when it's done.
Warm a large flour tortilla. Put
about 3/4 cup of the meat mixture
on top, then add some cheese.
Fold in the sides.
And start rolling from the bottom.
See?
Add some more cheese and sauce
on top and you're good to go!
