Cookbook:Pork Burritos with Green Pepper Sauce

| Cuisine of the USA | Chili

Ingredients

 * 1 tablespoon vegetable oil
 * 4 cloves garlic, minced
 * 1 large onion, chopped (~1 cup)
 * 1 jar (16 ounces) medium chunky salsa
 * 1 jar (16 ounces) mild chunky salsa
 * 1 cup water
 * 1 tablespoon lime juice
 * 1 bunch fresh cilantro, chopped (~1 cup)
 * 8 scallions, chopped (~1 cup)
 * 1 medium red pepper, chopped (~1 cup)
 * ¼ cup lemon pepper seasoning
 * ¼ tsp ground cumin
 * ¼ cup chili powder
 * 1 ea. (4 pounds) boneless pork loin roast, tied or netted
 * 1 can (4 ounces) diced green chiles
 * 12 ea. 10-inch flour tortillas
 * 8 ounces (~2 cups) shredded Monterey Jack cheese

Procedure

 * 1) Heat oil in 12-inch skillet over medium heat.
 * 2) Add garlic and onion and cook until tender.
 * 3) Stir the next 10 ingredients into the skillet.
 * 4) Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.
 * 5) Cover and cook on low for 8–10 hours or until meat is fork-tender.
 * 6) Remove roast and let stand 10 minutes on cutting board.
 * 7) Shred pork with forks.
 * 8) Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.
 * 9) Cook over medium heat to a boil.
 * 10) Reduce heat to medium-low.
 * 11) Cook and stir 15 minutes to thicken mixture.
 * 12) Spoon a cup of shredded pork down center of each tortilla.
 * 13) Top with 2 tablespoons green chile sauce.
 * 14) Roll sides of tortilla over and then fold up ends to hold filling.
 * 15) Cover burritos with rest of green chile sauce and cheese.