Shredded Pork
2 tsp. liquid smoke
1/2 c. water
1/2 c. brown sugar
30 oz. green enchilada sauce
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
15 oz. can black beans (or make your own instant pot black beans)
1/2 c. fresh cilantro, chopped
8 oz. monterey jack cheese, shredded
Cilantro lime rice - recipe below
8 large flour tortillas
1. Place the pork roast in a crock pot. Pour water and liquid smoke on top. Cook until the pork easily shreds, 4-5 hours on low or 6-8 hours on high.
2. Prepare the cilantro lime rice (this can be made 30 minutes before you assemble the burritos, or make ahead of time and store in the fridge until you're ready to assemble.)
Cilantro Lime Rice
2 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest from 1 lime
2 Tbs. fresh cilantro, chopped
1/4 tsp. cumin
Place all ingredients into a saucepan. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Remove the pork from the crock pot and shred, discarding pieces of fat. Spoon a few Tbs. of the liquid onto the pork and toss it around.
4. In a large bowl, mix the shredded pork, brown sugar, 1/2 c. enchilada sauce, chili powder, salt, & pepper. Add the beans, rice, & cilantro and toss to combine.
5. Spoon some of the enchilada sauce into the bottom of a 9"x13" pan.
6. Fill each tortilla with about 1/2 c. meat mixture and some shredded cheese. Roll up and place seam side down in pan. Pour the remaining enchilada sauce over them and sprinkle with cheese.
7. Bake at 350 degrees for 20-30 minutes until heated through and the top is bubbly and starting to brown.
Serve with sour cream, avocados, & fresh salsa on a bed of shredded lettuce.
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