Aug 23, 2012
Tex Mex Shredded Pork Burritos
Mexican food in some form or other is probably one of our family favorites. We really enjoy fresh and light Mexican. Not that meals smothered in cheese and sauce aren't good occasionally. We just prefer lighter flavored Mexican food.
That is what I have for you today.
The other day I stumbled upon an old recipe when I was looking through my actual recipe box.
Smallish boxes filled with hand written recipes on cards. I almost didn't know what to do with my non-Pinterest hard copy recipe filing system.
It is kind of like asking a teenager to use a rotary phone, as they stare at it in wonderment scratching their heads. "What the heck is this?"
Yup that is kind of how I felt when going through my recipe box.
Boy am I glad I did go through it.
For I found this shredded pork recipe. I adapted my original recipe a little. The addition of the Cilantro Ranch Sour Cream and some shredded Monterrey Jack cheese made this burrito even better.
It was a tasty, tasty treat. A Tex Mex meal that wasn't too heavy and paired perfectly with one of our last Summer evenings.
Since this meal is primarily a slow cooker meal, it is also a perfect school night meal. Put the meat in the crock pot in the morning and then with minimal work in the evening you have a delicious and easy meal.
Tex Mex Shredded Pork with Cilantro Ranch Sour Cream
1 3lb boneless pork loin roast
1-8 oz can tomato sauce
1 cup original BBQ sauce, your favorite brand (I used Sweet Baby Ray's)
1 medium onion, thinly sliced
2-4.5 oz diced green chilies
1/4 cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cinnamon
1/2 cup chopped fresh cilantro
shredded Monterrey Jack Cheese
Cilantro Ranch Sour Cream (recipe below)
Cilantro Ranch Sour Cream
1/2 cup light sour cream
1/2 cup light ranch
1/4 cup salsa verde (I use Hernedez brand)
1/4 cup chopped fresh cilantro
Combine all the ingredients but the pork in a crockpot. When they are well combined, place the pork in the crock pot and pour some of the sauce over it. Cook on high for 4 hours or low for 8 hours.
When done, remove pork and shred using two forks. Then place the shredded pork back into the crockpot with the sauce and allow it to set on low for another 30 minutes.
Meanwhile make the Cilantro Ranch Sour Cream by combining ranch, salsa, and cilantro in a small blender or bullet-type food processor. Mix until the cilantro is well combined. Then fold in the sour cream. Add more or less sour cream depending on how spicy you want it. Set aside in the refrigerator until ready to use.
When you are ready to serve, place some of the shredded pork on a warmed tortilla. Then top with some shredded cheese, the Cilantro Ranch Sour Cream, and some fresh cilantro.
Oh P.S., you might want a stack of napkins close by, this delicious burrito is drippy, juicy, messy good.
Seriously, happy eating!