Texas Pork Burritos

Name: Texas Pork Burritos
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons canola oil; 2 cans (10 ounces each) green enchilada sauce; 1 large onion, thinly sliced; 2 medium carrots, thinly sliced; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1/2 cup chicken broth; 2 tablespoons ground cumin; 3 garlic cloves, minced; 2 teaspoons dried oregano; 2 tablespoons all-purpose flour; 1 cup (8 ounces) sour cream; 1/2 cup minced fresh cilantro; 10 flour tortillas (8 inches), warmed; 2 cups shredded Mexican cheese blend

17 ingredients

3 steps

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups shredded Mexican cheese blend

Directions

1

Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
2

Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
3

Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.