Sweet Pork Burrito and Tomatillo Sauce
I tried many recipes and techniques for sweet pork and this is the BEST hands down. It takes a bit of time, but very easy and the results are better than any restaurant. If you have a little extra meat here are a few options:
*Top a baked potato with sweet pork, sour cream and grated cheese.
*Sweet Pork Nachos are so good. Layer tortilla chips, sweet pork, cheese and any other toppings you desire and heat.
***If you double the recipe, or have quite a bit of meat left over, freeze it with the juices. The juices will absorb into the meat cells which prevents dry meat when thawed and warmed again later.
Sweet Pork Burrito and Tomatillo Sauce
4-5 lb. Boston shoulder pork roast – bone in (best success with this cut of pork)
2 Tbl. brown sugar
1/2 tsp. dry red pepper flakes
2 tsp. cumin
1 ½ tsp. roasted garlic seasoning
1 tsp. salt
2/3 cup brown sugar (used in last 2 hours of cooking)
In a fry pan pour in a bit of oil, bring to heat;
Brown the pork roast on all sides.
This step is optional, but brings out the best flavor.
Mix the dry rub ingredients together in a small bowl. Place the browned pork roast in the crock pot and mix the dry rub ingredients together and rub over the roast.Add in 1/4 cup water and cook on low from 8pm till 9am. (The juices from the pork will release, but it will appear dry when you first start to cook it.)
In the morning DRAIN off MOST of the liquid and then add:
2 cans coke (12 oz. each), not diet, you need the sugar in this recipe 2 tsp. chicken bouillon granules ( I like Knorr) 1 Tbl. garlic, minced or chopped 2 med. to large onions, chopped Now put the cover on the crock pot and let it cook on low.
Continue to cook on low from 9am till 4pm. It will appear like this:At 4pm carefully put the meat into a large bowl. Pour liquid from the crock pot into a large fry pan.
Bring the liquid from the pork roast to a boil; continue to cook over high heat and reduce it by about 1/3.
This step thickens the sauce and intensifies the flavor. Meanwhile, shred the cooked meat; taking out any bones and fat in the large bowl.
Anyway, you cook it and it comes out like this: Now I LOVE, LOVE, LOVE these BEAR PAWS that Stan bought for me a few years back. I have tons of arthritis everywhere, and my hands are no exception. The beauty of these ‘claws’ is that you can grab them and in must minutes have shreds with little effort at all!
Seriously! The meat is beautiful and the perfect shreds for this recipe, or any you want shreds for and it doesn’t tear at the meat and make it tough by destroying the fibers or ribbing it to pieces. You can get to the link HERE if you are interested in them.
Put the meat back into the crockpot.
Then pour the reduced liquid in with the shredded meat.
Add in 2/3 cup of brown sugar, mix well and cook on LOW for 1-2 hours.
Check on the meat periodically and if you do not have as much liquid as you would like add in some very strong chicken broth (water and bouillon mixed)
Now to put it together! Serve shredded pork in tortillas or as a salad with the following: 1 box prepared Rice a Roni “Chicken and Garlic” flavor, except use 1/8 – ¼ cup less water than directions call for on the box. 1 can drained and rinsed red, black or pinto beans Shredded Lettuce Shredded Monterrey Jack cheese Tomatillo Sauce – recipe below:TOMATILLO SAUCE
1/2 pint (1 cup) buttermilk
1 cup real mayonnaise (can use light)
1 8oz cream cheese (can use light)
1 pkg. (3 Tbl.) Hidden Valley Ranch Dressing
1 tsp. roasted garlic seasoning
1/2 tsp. Montreal steak seasoning
6 -8 fresh tomatillos, husk & rinse
2 cups cilantro (1 medium to large bunch – rinse and use leaves and not too many stems)
1/2 tsp. Texas Champagne (hot sauce)
Combine all ingredients in a food processor and mix until very well blended. Chill at least 1 hour before serving. This makes quite a bit.
Tomatillos are found in the produce section and come in a husk, as shown at the top of the bowl.
Peel back the husk and check the tomatillos for bruises, dark spots, shriveled or wrinkled areas or any bad spots.
After husk is removed, rinse with water, but they will still have a bit of a waxy feel to them.
Use whole, or cut into halves or quarters. Do not remove seeds or outer layer; just pop the whole tomatillo into the food processor or blender with all the other ingredients.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2016
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