Shredded Pork Burritos

“Pork roast is slow-cooked with savoury and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.” —Katherine Nelson, Centerville, Utah

Shredded pork burritosTaste of Home
Servings Prep Time Cook Time
16 25minutes 9hours
Servings Prep Time
16 25minutes
Cook Time
  1. Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
  3. Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
  4. Using a slotted spoon, spoon 1/2 cup filling off centre on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.
Recipe Notes

Nutrition Facts

1 burrito: 370 calories, 24g fat (6g saturated fat), 77mg cholesterol, 451mg sodium, 14g carbohydrate (12g sugars, 1g fibre), 24g protein.