Slow Cooker Burrito Jalisco Mexican Pork Food

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

SLOW COOKER MEXICAN MEAT

Steps:

• Put everything in a crock pot.
• (Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
• (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
• Cook for another 30 minutes.
• My husband loves this in tacos, but I like to add refried beans and make burritos out of it.

JALISCO PORK

Steps:

• Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
• Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
• Rest meat for at least one hour, refrigerated.
• Cut pork into 3-4 serving pieces.
• Pan-fry meat in the oil on both sides, until cooked to your liking.
• Drain meat and season with additional salt (if desired) and lime.
• Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).