• Ef1d2a514edca24d21d944611e9427c0

Shredded Pork Burritos And Tomatillo Sauce

The main winner of this dish, however, was the sauce. I have never cooked with tomatillos before, but this was hands-down some of the best sauce I've ever had.

Prep
Cook
Serves 8people
Ingredients
1
bone-in pork shoulder roast (5 pounds
2
tbsp plus 1/2 cup packed brown sugar, divided
4
paprika, divided
2
crushed red pepper flakes
2
ground cumin
1
tsp salt
1
can (12 oz) cola
1
cup chicken broth
1
large sweet onion, thinly sliced
2
garlic cloves, minced
1
cup mayonnaise
1/2
cup milk
2
tomatillos, husks removed
3/4
cup fresh cilantro leaves
1
jalapeno pepper, seeded and cut into chunks
1
envelope ranch salad dressing mix
1
tbsp lime juice
1
garlic clove, peeled
1/8
tsp cayenne pepper
16
flour tortillas (8 inches), room temperature
Directions
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 two 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 center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

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