Pulled Pork Burritos with Creamy Tomatillo Sauce
 
Prep time
Cook time
Total time
 
:
Serves: Serves 6-8
Ingredients
  • 3 pounds pork roast
  • ½ cup Worcestershire sauce
  • 1 teaspoon oregano
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons dried minced onion
  • 1 cup dark brown sugar
  • 1 can Old El Paso Mild Enchilada Sauce
  • 1 (4.5 ounce) can Old El Paso chopped green chilies, drained
  • 2 cups cooked brown rice
  • 2 cans black beans, rinsed and drained
  • 8-10 large tortilla shells
  • For the Creamy Tomatillo Sauce:
  • ½ cup buttermilk
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 package ranch dressing mix
  • 3 tomatillos
  • 1 cup chopped fresh cilantro
  • 6 green onions
  • 2 cloves garlic
  • 1 jalapeno pepper, seeds and membrane removed
  • 3 teaspoons sugar
Instructions
  1. Place the roast in the slow cooker with the Worcestershire sauce, oregano, ginger, chili powder, garlic powder, salt and dried minced onions. Set to LOW and cook for 10-12 hours. Add the brown sugar, enchilada sauce and chopped green chilies and cook for another hour.
  2. In the meantime, to make the Creamy Tomatillo sauce add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.
  3. To assemble the burritos, spoon some rice and black beans on the tortilla shells, top with the pulled pork, pour some tomatillo sauce over and roll up.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/pulled-pork-burritos-with-creamy-tomatillo-sauce/