Cookbook:Pork Burritos with Green Pepper Sauce

Pork Burritos with Green Pepper Sauce
Category	Meat recipes
Yield	12 burritos
Time	Prep time: 15 minutes Cook time: 8–10 hours Stand time: 10 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of the USA | Chili

Ingredients

• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 large onion, chopped (~1 cup)
• 1 jar (16 ounces) medium chunky salsa
• 1 jar (16 ounces) mild chunky salsa
• 1 cup water
• 1 tablespoon lime juice
• 1 bunch fresh cilantro, chopped (~1 cup)
• 8 scallions, chopped (~1 cup)
• 1 medium red pepper, chopped (~1 cup)
• ¼ cup lemon pepper seasoning
• ¼ tsp ground cumin
• ¼ cup chili powder
• 1 ea. (4 pounds) boneless pork loin roast, tied or netted
• 1 can (4 ounces) diced green chiles
• 12 ea. 10-inch flour tortillas
• 8 ounces (~2 cups) shredded Monterey Jack cheese

Procedure

1. Heat oil in 12-inch skillet over medium heat.
2. Add garlic and onion and cook until tender.
3. Stir the next 10 ingredients into the skillet.
4. Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.
5. Cover and cook on low for 8–10 hours or until meat is fork-tender.
6. Remove roast and let stand 10 minutes on cutting board.
7. Shred pork with forks.
8. Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.
9. Cook over medium heat to a boil.
10. Reduce heat to medium-low.
11. Cook and stir 15 minutes to thicken mixture.
12. Spoon a cup of shredded pork down center of each tortilla.
13. Top with 2 tablespoons green chile sauce.
14. Roll sides of tortilla over and then fold up ends to hold filling.
15. Cover burritos with rest of green chile sauce and cheese.