Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

March 8, 2012

Slow Cooker Pork Burritos {or Soup}

After an exhausting day of wine tasting this past weekend, the girls and I headed over to our friend, Debbie's house where her husband and daughter had a warm, hearty meal waiting for us.

Pork Burritos. 

Here's what you need for success....pork tenderloin, or you can use pork butts {shoulder}, green enchilada sauce, green chilies, onion, salt, pepper and cinnamon.  {full recipe below}
















This slow cooker recipe is perfect on a busy day of taxiing my kids from school to baseball practice....four hours in the slow cooker and it's ready for us when we return home.

Dice up the pork and throw it in the slow cooker.  Chop the onion and add that and the enchilada sauce, green chilies, salt and pepper and cinnamon to the slow cooker and stir.  Set on high for four hours.
















Done.
















I served mine on tortillas lined with baby spinach and topped with cheddar cheese.  For the kids, I used four tortillas and added some guacamole and sour cream for burritos.....they had been eaten by the time I came in to take a photo.

There is quite a bit of liquid with this recipe.  Another option would be to crunch of some tortilla chips and add it to make Tortilla Soup.

Slow Cooker Burritos or Soup

Ingredients:

2 lbs pork tenderloin or pork butts {shoulder}
1 large can of green enchilada sauce
1-6 oz can of green chilies
1 onion, diced
salt and pepper
a dash or two of cinnamon
tortillas
sour cream
grated cheese
tortilla chips {for soup}

Directions:

Dice of the pork and add to the slow cooker.  Dice the onion and add that along with the remaining ingredients except the tortillas, cheese and sour cream to the slow cooker.  Stir together.  Set on high for four hours.


Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!


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