Pulled pork burritos

I received five new cookbooks for Christmas this year. FIVE!

Do I even have to I tell you how excited I was!?! 

One was a monster cookbook with all of the America’s Test Kitchen recipes from the show for the past 10 years – You need a crane to pick it up, but it is jam-packed with yummy recipes. I’m sure I’ll be sharing some of those as I get a chance to try them out.

Another one was from Taste of Home and it is full of crock-pot and casserole recipes. I have little post-it flags all over that puppy – recipes I can’t wait to try.

Thankfully, the girls are getting more adventurous with food and so they are enjoying helping me try the new recipes and taste-test as we go along.

Taste of Home: Casseroles, Slow Cooker, and Soups: Casseroles, Slow Cooker, and Soups: 536 Family Pleasing Recipes

Yesterday, I tried out a new recipe from this book, although I modified it quite a bit from the original idea. (I like to use recipes as starting points and then play from there)

The recipe was for Green Chili Beef Burritos.  First of all, I used pork, not beef, and I seasoned it a little bit differently. Below is my take on things:

Green Chili Burritos

4 lb bone-in pork loin (I used a Boston Butt)
1 pkg Lipton Onion Mushroom soup mix
1 cup water
Houston House seasoning
1 can chopped green chiles (4 oz)
1 Tbsp minced garlic
1 small onion, diced
3 tsp chili powder
2 tsp ground cumin

Low carb whole wheat tortillas
grated cheddar or Mexican cheese blend
lettuce, julienned
tomato, chopped
fat free sour cream
fat free refried beans

  1. In  a slow cooker, combine the soup mix, water, chiles, garlic, onion, chili powder & cumin.
  2. Place pork roast in water & season with House seasoning
  3. Cover & cook on low for 6-8 hours.
  4. When it is time to serve, pull pork roast out of slow cooker & shred, removing any fat.
  5. On a tortilla (warmed in the microwave for 30 seconds to make it soft) place about 1 Tbsp of refried beans
  6. Top with pork
  7. Add other toppings as you desire.
  8. Roll & enjoy!

The original recipe called for FOUR cans of chiles and also 3 jalapeños, which I knew my kids would never tolerate. So, I left them out.  However, if you want their recipe, it is available online and you can compare it to what I did and decide which works best for your family.


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