Pork Burritos with Green Pepper Sauce

• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 large onion, chopped (~1 cup)
• 1 jar (16 ounces) medium chunky salsa
• 1 jar (16 ounces) mild chunky salsa
• 1 cup water
• 1 tablespoon lime juice
• 1 bunch fresh cilantro, chopped (~1 cup)
• 8 scallions, chopped (~1 cup)
• 1 medium red pepper, chopped (~1 cup)
• ¼ cup lemon pepper seasoning
• ¼ tsp ground cumin
• ¼ cup chili powder
• 1 ea. (4 pounds) boneless pork loin roast, tied or netted
• 1 can (4 ounces) diced green chiles
• 12 ea. 10-inch flour tortillas
• 8 ounces (~2 cups) shredded Monterey Jack cheese

Ingredients for 16 servings (4.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in 12-inch skillet over medium heat.

   Stovetop
2. 2

   Add garlic and onion and cook until tender.

3. 3

   Stir the next 10 ingredients into the skillet.

   Stovetop
4. 4

   Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.

   Slow cooker
5. 5

   Cover and cook on low for 8–10 hours or until meat is fork-tender.

6. 6

   Remove roast and let stand 10 minutes on cutting board.

7. 7

   Shred pork with forks.

8. 8

   Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.

   Stovetop
9. 9

   Cook over medium heat to a boil.

   Stovetop
10. 10

    Reduce heat to medium-low.

11. 11

    Cook and stir 15 minutes to thicken mixture.

12. 12

    Spoon a cup of shredded pork down center of each tortilla.

13. 13

    Top with 2 tablespoons green chile sauce.

14. 14

    Roll sides of tortilla over and then fold up ends to hold filling.

15. 15

    Cover burritos with rest of green chile sauce and cheese.