Shredded Pork Burritos

Shredded Pork Burritos

What you’ll need:

• about 4 1/2 lb. pork shoulder
• olive oil
• lg. can diced tomatoes in juice
• 12 oz. beer
• 2 c. chicken broth (I use water with 2 tsp. Better Than Bouillon)
• medium onion, chopped
• 4-5 garlic cloves, chopped or pressed
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. Mexican oregano
• 1/4 tsp. garlic powder
• 1/4 cup green salsa (with roasted green tomatoes, if available)

Fixings for the burrito:

• fresh flour tortillas (I get mine at El Rosal Tortilla Factory in Reno, or Guerrero if at the store)
• black beans
• shredded cheddar cheese
• avocado
• sour cream
• shredded iceberg lettuce
• cilantro, chopped
• tapatio sauce, or whatever you like
• fresh tomatoes, diced
• Spanish rice of your choice

What to do:

• Trim fat from meat and cut into approx. 2 inch cubes.  Salt and pepper the meat.  Brown in oil over med-high heat in batches. Transfer all browned meat into large stock pot or crock pot.
• Add all remaining ingredients.  Bring to boil.  Lower heat and simmer for several hours or put it in a crock pot for several hours until meat is shreddable.
• Break up meat with potato masher.
• Serve in warm tortillas with all the fixings you want.