Texas Pork Burritos

By kayjayjohnson

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 cans (10 ounces each) green enchilada sauce
• 1 large onion, thinly sliced
• 2 medium carrots, thinly sliced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup chicken broth
• 2 tablespoons ground cumin
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream
• 1/2 cup minced fresh cilantro
• 10 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Mexican cheese blend

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.

Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.