Thread: Pork Burritos

Pork Burritos
2 cups leftover boneless pork butt or shoulder, trim/cut in 1-inch chunks
1 1/2 cups water
3 tbs chili powder
1 clove garlic, minced or pressed
3/4 tsp salt
1/2 tsp oregano
2 tsp red wine vinegar
4 to 6 flour tortillas, 8 to 10-inch
sour cream, shredded Monterey Jack cheese, chopped tomato, shredded lettuce, guacamole
Place pork in a 2 to 3-quart saucepan over medium high heat and add water. Bring to a boil. Reduce heat, cover, and simmer. Add chili powder, garlic, salt, oregano, and vinegar to pork. Simmer, uncovered, stirring occasionally, until sauce thickens. Meanwhile, wrap tortillas in foil and heat in a 350 degree oven until hot. Or wrap in plastic wrap and microwave on High (100%) for about 30 seconds. To serve, spoon pork filling down center of each tortilla and add garnishes as desired. Lap ends of tortilla over filling and fold sides to center, or roll up without tucking ends in. Makes 4 to 6 servings.

I consider myself to be the Queen of stretching meals. So have at it my friend and stretch as needed!