Burritos, Pork, Slow Cooker (#3)

Ingredients

½ tsp. black pepper

Step One – Add everything to the slow cooker.

Step Two – Cook on LOW for 9-10 hours or until the pork is ultra tender.
Step Three – Remove the pork onto a large plate and shred, discard any fat. Degrease the sauce in the slow cooker by laying a paper towel over, then discard.
Step Four – Add the meat back to the slow cooker into the juices. Make into burritos and serve. Enjoy!

How to Serve

Since this meat has been prepared in a shredding type of way, it can be made into burritos using a flour tortilla. You can also prepare your flour tortillas ahead of time by warming them a bit.
Burritos are always delicious when served with a variety of toppings such as diced tomatoes, shredded lettuce, sour cream, guacamole, black olives, shredded cheese, fresh cilantro, and covered in red sauce.
As for sides, you can’t go wrong with serving the wet burrito alongside white rice, brown rice, refried beans, black beans, and salsa.
You can also turn this recipe into a burrito bar. Gather everything you need in addition to any other favorite condiments and open a self-serve-style burrito bar.
Add everything to the slow cooker (juice the limes over the pork).
Cook on LOW for 9-10 hours or until the pork is ultra tender.
Remove the pork onto a large plate and shred, discard any fat.
Degrease the sauce in the slow cooker by laying a paper towel over, then discard.
Add the meat back to the slow cooker into the juices.

Make into burritos and serve!

A chuck roast, or chicken breasts can be substituted for the pork.
Place any remaining pulled pork into an airtight container and store in the fridge. When you’re ready to serve, simply reheat the cooked pulled pork burrito mixture in a large pan over medium high heat or in the microwave until warmed throughout.