Pulled Pork Burritos with Creamy Tomatillo Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
12 hrs
-
Total Time
12 hrs 15 mins
-
Servings
8
-
Course
Main Course
-
Cuisine
Mexican
Pulled Pork Burritos with Creamy Tomatillo Sauce
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 3 pounds pork roast
- 1/2 cup Worcestershire sauce
- 1 teaspoon oregano
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons onion dried minced
- 1 cup dark brown sugar
- 1 enchilada sauce 14.5 ounce can
- 1 green chili chopped, 4.5 ounce can, drained, brand Old El Paso
- 2 cups brown rice cooked
- 2 black beans rinsed and drained, canned
- 8-10 tortilla large shells
- For the Creamy Tomatillo Sauce:
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 Ranch dressing mix package
- 3 tomatillos
- 1 cup cilantro chopped, fresh
- 6 green onions
- 2 cloves garlic
- 1 jalapeno pepper seeds and membrane removed
- 3 teaspoons sugar
Instructions
- Place the roast in the slow cooker with the Worcestershire sauce, oregano, ginger, chili powder, garlic powder, salt and dried minced onions. Set to LOW and cook for 10-12 hours. Add the brown sugar, enchilada sauce and chopped green chilies and cook for another hour.
- In the meantime, to make the Creamy Tomatillo sauce add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.
- To assemble the burritos, spoon some rice and black beans on the tortilla shells, top with the pulled pork, pour some tomatillo sauce over and roll up.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
