- 3 pounds bone-in pork shoulder roast
- 1 onion, sliced
- 6 cloves garlic, chopped
- 1 (1.25 ounce) package taco seasoning mix
- 6 cups water, or as needed to cover
- 1 (14.5 ounce) can diced tomatoes
- 1 (16 ounce) can refried beans
- 1 (4 ounce) can chopped green chiles, or to taste
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) package shredded Cheddar cheese
- 20 (10 inch) flour tortillas
- 1/4 cup vegetable oil, divided
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
03/28/2018
recipepes.com
Easy Mexican Pork Burritos, recipe
PT15M
PT1H
5
455 calories
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