Pork And Cabbage Slaw Burritos Food

MEXICAN SLAW WITH CILANTRO AND LIME

Steps:

• Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option. See notes for adding other veggies.
• Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.
• Toss well. Taste and adjust salt and lime to your liking. Add extra jalapeno if you like.
• Keep in the fridge until ready to serve.

PORK AND CABBAGE-SLAW BURRITOS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends.
• Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW

Steps:

• For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
• For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

EASY MEXICAN PORK BURRITOS

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

PORK CABBAGE SAUTE

Steps:

• In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Steps:

• Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
• Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
• Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
• Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.