Pork Burritos with Green Pepper Sauce
Pork Burritos with Green Pepper Sauce turns a single 4-pound pork loin into a dozen large burritos with almost no hands-on work. The roast simmers all day in two kinds of salsa, red pepper, scallions and cilantro, so the meat shreds easily and soaks up the seasoning. Part of that cooking liquid is then reduced with green chiles into the sauce that coats the finished plate.
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and onion and cook until the onion is tender.
Stir in the next ten ingredients, from the salsas through the chili powder, and mix well so the vegetables and seasonings are evenly combined.
Set the pork roast in a 5-quart slow cooker and pour the salsa mixture over it so the meat is covered.
Cover and cook on low for 8 to 10 hours, until the pork is fork-tender.
Lift the roast onto a cutting board and let it stand for 10 minutes, then shred it with two forks.
Spoon 5 cups of the salsa mixture from the cooker into a 2-quart saucepan and stir in the green chiles. Bring to a boil over medium heat, then lower the heat to medium-low and cook, stirring, for 15 minutes until thickened.
Put a cup of shredded pork down the center of each tortilla and top with 2 tablespoons of the green chile sauce. Fold the sides over the filling, then fold up the ends to enclose it.
Arrange the burritos on a serving dish and cover them with the remaining green chile sauce and the shredded cheese.
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