Friday, April 11, 2008

Café Rio Sweet Pork Burritos

6 lbs pork roast
1 16 oz bottle taco sauce
1 can coke
2 cups brown sugar
Cook pork in crock pot about 6 hours, until it shreds easily. 2 hours before serving, shred pork and return to crock pot (discard juice from pork). Pour taco sauce, coke and sugar over pork and mix well. Cook for 2 more hours.
Black Beans & Rice:
Prepare as directed on package. I use Zatarain or Vigo brands.
Make enough to put some inside burritos and also to serve on the side (about 2 packages to serve 8 – 10).
Monterrey Jack Cheese - grated

Tortilla Shells :
Cook up some of your favorite and mine - uncooked tortillas.

Fill tortilla shells with rice and beans, cheese and pork. Close shell and fold in both ends to make small package and place in 9 x 13 dish with fold side down.

Wrap up the long sides of the tortillas, then fold your short ends under and place in a dish sprayed with PAM.

This dish is an oversized lasagna pan (11 x 15) instead of a 9 x 13, so don't try to squish that many into your 9 x 13.

Cover with green chile enchilada sauce (not too much) and more cheese. Bake at 350° for 20 min.

Serve with salsa salad (in the picture it's on a lettuce leaf) and chips, more black beans & rice, and a wedge of lime.

Key lime pie makes a perfect dessert.


Emily said...

that looks so yummy and professional! But, I feel silly that I don't know what or where to find pico de gayo or tomatillo sauce. I guess I take Mexican restaurants for granted.

My Favorite Recipes said...

My mom made this for her book club lunch at her house yesterday so I stole her pictures. Pico de gallo is in the produce section and there's a recipe for the tomatillo dressing. I'll track that down and post it.

Steph said...

This sounds delicious! Thanks for the recipe, I will definitely have to try this out!

sues2u2 said...

Wow, does that sound & look great! I'll have to try that. I think even my picky one will do that.