I’m not going to lie, you could take my sweet pork recipe and the rice and then put it all together in a burrito, smother it in enchilada sauce and there you have it.  This would be delicious, but I was looking for something that was a little different and honestly didn’t take as much time.  This is the perfect solution.  It’s simple. It’s uncomplicated. It’s delicious.

Ingredients

Burritos:

• 2 1/2 pounds pork roast; pork shoulder or butt roast (I use the pork tenderloin from Costco)
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized

Cilantro Lime Rice – I used this one

Directions

Trim any excess fat pockets from the pork roast (it’s ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.  Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

While the pork is cooking, prepare the rice.  This can be made ahead and refrigerated until ready to assemble the burritos.

Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.  Stir in the beans, rice and cilantro to the pork mixture.

Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 – 3/4 cup of the green sauce on the bottom.

Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you’ll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).

Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

Recipe from Mels Kitchen Cafe