SLOW COOKER PULLED PORK BURRITOS

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Издатель
30 DAYS OF SLOW COOKER RECIPES
DAY 22/30

Makes: 12

Ingredients
2kg boneless pork shoulder
1 tsp salt
½ tsp black pepper
2 tbsp taco seasoning mix
1 large brown onion, diced
2 garlic cloves, finely chopped
2 tbsp tomato paste
1 x 400g can crushed tomatoes
⅓ cup apple cider vinegar
⅓ cup brown sugar
⅓ cup honey

To Add Later:
1 x 400g can kidney beans, drained
1 x 400g can corn kernels, drained
½ cup fresh coriander, chopped

To Serve:
12 extra large burrito tortillas
Shredded cheese (cheddar or tasty)

Method
1. Season the pork shoulder with salt, pepper and taco seasoning on all sides.

2. Add the pork, onion, garlic, tomato paste, crushed tomatoes, apple cider vinegar, brown sugar and honey to the slow cooker. Stir gently to combine.

3. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and pulls apart easily. Every slow cooker is different, and it may need longer until the meat pulls apart.

4. Remove the pork and shred using two forks. If there is excess liquid in the slow cooker, carefully remove some and discard so the filling doesn’t become too wet.

5. Return the shredded pork to the slow cooker and stir through the kidney beans, corn and coriander.

6. To assemble, place a generous spoonful of the pulled pork mixture into each tortilla. Top with shredded cheese and roll into burritos.

7. Serve warm, or toast in a sandwich press for extra crunch.

Notes:
Freezer-friendly: Assembled burritos freeze well. Wrap individually in foil or baking paper, then place into a zip-lock bag or stack together. Freeze for up to 2 months. Defrost in the microwave
(without foil) for 2 minutes, then reheat in the oven or sandwich press until warmed through.

Oven-friendly: Preheat oven to 160°C. Place all base ingredients into a Dutch oven. Cover and
bake for 3½–4 hours, or until the pork is tender and shreds easily. Stir through the kidney beans,
corn and coriander before assembling the burritos.

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