Cranberry Burritos Food

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CRANBERRY BURRITOS

Steps:

• Preheat oven to 350°F.
• Coat a 13-inch oblong baking dish with non-stick cooking spray.
• Brush tortillas on both sides with melted butter.
• Combine apple pie filling, dried cranberries and walnuts.
• Heat 4 tortillas at a time for 25 seconds, in microwave.
• Top tortillas with equal amounts of fruit mixture and fold burrito style. Place seam side down in baking dish. Bake 10 minutes.
• Turn tortillas over and bake an additional 10 minutes or until crisp.
• Serve hot with whipped cream or ice cream.