Monday, January 28, 2013

Shredded Pork & Bean Burritos

Every now and then you get a hankerin' for some Mexican food.  Shredded pork takes a little bit of work, but it's totally worth it.  And homemade taco seasoning makes it that much better.

Yield: 8 burritos


  • 1 boneless pork roast (3 lbs).  (I used pork shoulder)
  • 1/4 cup chicken broth
  • Taco seasoning
    • 1 tbsp cajun
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/4 tso crushed red pepper
    • 1/4 tsp oregano
    • 1/2 tsp paprika
    • 1 1/2 tsp cumin
    • 1 tsp salt
    • 1 tsp black pepper
  • 2 garlic cloves, minced
  • 1 can (16 oz.) refried beans
  • 2 cans (4 oz. each) chopped green chilies
  • 2 green bell peppers, diced
  • 1/2 white onion, diced
  • Large flour tortillas
  • Salsa

You can also try other toppings, such as cheese, freshly diced tomatoes, sour cream, lettuice, or anything else you can dream up!


  1. Trim excess fat off of roast.  Cut the roast in half and place in a slow cooker.
  2. In a small bowl, combine the chicken broth, taco seasoning, & minced garlic.  Spread over the roast.  Cover and cook on low for 6-8 hours, until the meat is fully cooked.
  3. Remove the pork from the slow cooker.  Shred with two forks.  Set aside.
  4. Dump the fluid out of the slow cooker.  Add the beans, chilies, and shredded pork.  Stir together, cover, and heat on low.
  5. Meanwhile, saute the bell peppers and white onion in a skillet.
  6. To make the tacos, place some pork mixture down the middle of a tortilla.  Top with peppers & onions and salsa.  Wrap up and enjoy!

Adapted from All Recipes and Taste of Home.

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