Get ready for tailgate season with these slow-cooker pork burritos, featuring tender spice-rubbed pork wrapped up with rice, beans, and your choice of toppings. They're an easy and satisfying meal well-suited for any casual occasion.
Ingredients
- 2-1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1-1/4 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 boneless pork shoulder butt roast (3 pounds)
- 1 cup water
- 2 tablespoons beef bouillon granules
- 10 flour tortillas (10 inches)
- 3 cups canned pinto beans, rinsed and drained
- 3 cups cooked spanish rice
- optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole
Instruction
- Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.
- Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings.
