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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 14 |
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I have been making this recipe for 20 years, changing it here and there until this delicious version is now what I serve. It's a favorite for company and family alike. Ingredients:
1 boneless pork sirloin roast (3 pounds) |
1/4 cup reduced-sodium chicken broth |
1 envelope reduced-sodium taco seasoning |
1 tablespoon dried parsley flakes |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 can (16 ounces) refried beans |
1 can (4 ounces) chopped green chilies |
14 flour tortillas (8 inches), warmed |
optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese |
Directions:
1. Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
2. Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from cooking liquid; stir in beans and chilies. Return pork to the slow cooker; heat through.
3. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.
4. 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, unwrap 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 of your choice. Yield: 14 servings.
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