How is it I haven't shared this one with you yet? It is magical and something you just can't mess up. Really. Go out, pick up the ingredients, and make it at once. At once, I say!
Chili Verde Pork Burritos
Ingredients:
1 onion, thinly sliced
2 - 4 slices pickled jalapeno, plus 1 - 2 t. juice from jar (or more of each to taste)
3 lb +/- pork roast, with or without bone, fat trimmed, seasoned with salt & pepper all sides
1 jar salsa verde from Trader Joe's
large tortillas
frozen tater tots
shredded monterey or pepper jack cheese
sour cream or plain greek yogurt
fresh avocado slices
Directions:
Place onion, jalapeno, and juice in bottom of a crock pot. Add seasoned roast. Pour about 2/3 of the salsa on top and cook on low for about 8 hours.
An hour or so before the pork is done, remove bone if applicable, shred the meat in the pot, and stir to combine with the juices. Finish cooking for remaining time so the meat can absorb most of the sauce.
Assemble burritos by placing a small handful of baked and seasoned tater tots (like 5-7) in the middle of the tortilla. Add some shredded pork, cheese, sour cream, avocado, more salsa and jalapeno slices if desired. Roll up tightly and devour.
* I like to separate the broth from the pork (skimming off all excess fat) and freeze both if there are any leftovers.
**Here's another shredded pork crock pot recipe we gravitate towards. Next time I might serve it with this cole slaw (scroll to bottom, or pause to savor yet another shredded pork recipe).
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