Easy Mexican Pork Burritos

Ingredients

• 3 pounds Dennison Meats 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

Directions

1. Bring Dennison Meats 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.
2. 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.
3. 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.
4. 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.

(source)

All-Purpose Pork Shoulder

Total Time: 5 hr 10 min
Prep: 10 min
Cook: 5 hr
Yield:8 servings
Level:Easy

Ingredients

• 1 3 -to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 1 onion, roughly chopped
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 cup dry white wine

Directions

Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.

Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.

If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Photograph by Kat Teutsch

Recipe courtesy Ten Dollar Dinners from Melissa d’Arabian for Food Network Magazine