Pork Burritos with Green Pepper Sauce

Ingredients

• 15 mlOil
• 12 gGarlic
• 200 gOnion
• 908 gSalsa
• 240 mlWater
• 15 mlLime juice
• 16 gCoriander
• 100 gGreen onion
• 150 gBell pepper
• 30 gLemon pepper seasoning
• 0.5 gCumin
• 32 gChili powder
• 1814 gPork
• 113 gChili
• 12 pcsTortilla
• 227 gCheese

Instructions

1. 1

   Prepare sofrito

   • Heat oil in a large skillet over medium heat.
   • Add garlic and onion and sauté until translucent (2–3 minutes).
   • Stir in the next ingredients (salsa, water, lime juice, cilantro, scallions, red pepper, lemon pepper seasoning, cumin, chili powder) and heat through.
2. 2

   Slow-cook the pork

   • Place the pork loin roast in the slow cooker.
   • Pour the salsa mixture over the roast and cover.
   • Cook on low for 8–10 hours until the meat is very tender.
   • Remove roast, let rest 10 minutes, then shred with forks.
3. 3

   Make green chile sauce

   • Spoon about 5 cups (≈1.2 l) of the salsa mixture from the slow cooker into a saucepan.
   • Stir in the canned diced green chiles and bring to a boil over medium heat.
   • Reduce heat and simmer 15 minutes, stirring, until slightly thickened.
4. 4

   Assemble and bake burritos

   • Place about 1 cup (≈120 g) shredded pork down the center of each tortilla.
   • Top with 2 tbsp (≈30 ml) green chile sauce.
   • Fold sides over and roll up burritos.
   • Place burritos in a baking dish, spoon remaining green chile sauce over them and sprinkle with Monterey Jack cheese.
   • Bake at 200 °C for 8–10 minutes until cheese melts (optional).