Best Shredded Pork Burritos Recipes

SHREDDED PORK BURRITOS

Steps:

• Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

SHREDDED PORK & REFRIED BEAN BURRITOS

Steps:

• turn crock pot on to low.
• place pork shoulder in crock pot.
• mix refried beans, taco seasoning, and water together and place in crock pot around and on top of pork shoulder.
• cook meal on low for 6-8 hours depending on the size of your pork shoulder.
• if you want a faster cook time cook on high for 4 hours.
• after meal is ready pull pork shoulder out and shred then place back in pot and mix together.
• then serve on tortillas with shredded cheese, & sour cream.

COPYCAT HACIENDA WET BURRITOS (SHREDDED PORK, BEEF, CHICKEN OR GROUND BEEF)

Steps:

• Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
• In small to medium bowl, mix dry ingredients from seasoning mix well.Sprinkle over meat in pan and stir in to coat and mix.
• Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
• Preheat oven to 350 degrees.
• In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil for 3-4 more minutes until thickened. Remove from heat.
• In four separate small, very shallow, baking dishes (ones you can eat out of), place a large flour tortilla.
• Top each in order:
• small amount of cheese
• chopped tomato
• shredded lettuce
• sprinkle with salt and pepper
• a handful of cheese
• chopped pickled jalapeños, optional
• a fourth of the meat (1/2 lb. each)
• beans to taste
• Fold edges over tightly and careful turn each over.
• Ladle with sauce until each are completely covered.
• PILE on the cheese!
• Pop into the oven and bake for 15 minutes.
• Top each with 3 black olive slices. Serve with extra toppings of choice.
• Goes well with chips and salsa and Mexican red beans and rice.