Pork 'n' Pepper Tortillas |
|
 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
|
Muscatine, Iowa's Rica Hahnbaum seasons a pork roast with onions, garlic and spices, and cooks it slowly until tender. Then she shreds the flavorful meat and wraps it along with colorful peppers in warm tortillas. Ingredients:
1 boneless pork shoulder butt roast (3 pounds), halved |
1 cup boiling water |
2 teaspoons beef bouillon granules |
3 garlic cloves, minced |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon pepper |
1 teaspoon dried tarragon |
1 teaspoon white pepper |
2 medium onions, sliced |
1 each large green, sweet red and yellow peppers, sliced |
1 tablespoon butter |
12 flour tortillas (8 inches), warmed |
shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional |
Directions:
1. Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
2. Remove meat; shred with two forks. Return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender.
3. Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add toppings if desired. Fold sides of tortilla over filling; serve immediately. Yield: 12 servings.
|
|