Recipe by Stacey Sweet
This recipe is in response to a request. I found it in a Utah newspaper. The restaurant serves this sweet pork in burritos and in salads. For the burrito garnish with chopped tomatoes, salsa, lettuce and sour cream.
- 2 1⁄2 lbs pork (any cut)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon garlic salt
- 1 (10 count) packagemedium flour tortillas
- 2 (15 ounce) cansmild green chili sauce, divided
- 1⁄2 cup brown sugar
- 1 (15 ounce) can black beans, well drained
- 1 bunch cilantro, chopped
- 1⁄3 lb monterey jack cheese, grated
Directions See How It's Made
- Cut pork into large cubes and place in slow cooker with 1/3 cup water. Season with salt and pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from cooker and drain. Shred meat and place in a bowl. Stir in 1/2 cup green chili sauce and brown sugar.
- Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Warm the tortillas in a microwave to make them easier to roll.
- Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture down the middle of each tortilla. Sprinkle 1 to 2 tablespoons of black beans and 1 to 2 teaspoons of chopped cilantro. Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups of green chili sauce over burritos and sprinkle with Monterey Jack cheese.
- Cover with foil and bake 25 to 30 minutes or until cheese is melted and burritos are warmed through.
- Serve with desired garnishes.