Ingredients
- vegetable oil1 tbsp
- garlic, minced4 clove
- onion, large; chopped; about 1 cup1
- salsa, 16 ounces; medium-hot; chunky1 jar
- salsa, 16 ounces; mild; chunky1 jar
- water1 cup
- lime juice1 tbsp
- cilantro, fresh; chopped; about 1 cup1 bunch
- scallions, chopped; about 1 cup8
- red pepper, medium; chopped; about 1 cup1
- lemon pepper, seasoning1/4 cup
- ground cumin1/4 tsp
- chilli powder1/4 cup
- pork loin, boneless roast; 4 pounds; tied or netted1
- green chilli, 4 ounces; diced1 can
- flour tortilla, 10-inch diameter12
- monterey jack cheese, shredded; about 2 cups8 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 15 steps
Heat oil in 12-inch skillet over medium heat.
Add garlic and onion and cook until tender.
Stir the next 10 ingredients into the skillet.
Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.
Cover and cook on low for 8–10 hours or until meat is fork-tender.
Remove roast and let stand 10 minutes on cutting board.
Shred pork with forks.
Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.
Cook over medium heat to a boil.
Reduce heat to medium-low.
Cook and stir 15 minutes to thicken mixture.
Spoon a cup of shredded pork down center of each tortilla.
Top with 2 tablespoons green chile sauce.
Roll sides of tortilla over and then fold up ends to hold filling.
Cover burritos with rest of green chile sauce and cheese.
