Burritos blanco have slow cooked pork, green chiles, cheese, and cilantro.
Prep Time30 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs30 minutesmins
Total Cost: $17.43 recipe / $1.74 serving
Servings: 10
Ingredients
4cupsor two cans white beans $1.11
1medium yellow onion $0.52
4-5clovesgarlic $0.30
3-4lb.pork shoulder $6.93
1 15 oz.cantomatoes w/ green chiles $1.14
1cupgreen enchilada sauce $0.66
1/2cupsliced pickled jalapenos $0.64
10large tortillas $2.85
2cupsshredded cheese $2.50
1bunch cilantro $0.79
Instructions
The night before or in the morning before you go to work, begin to cook the pork in the slow cooker. Start by adding the onion (chopped) and garlic (peeled) to the bottom of the slow cooker. Cut the pork shoulder into chunks (2-3 inches) and add to the slow cooker. Pour the can of tomatoes with green chiles over top of the pork. Secure the lid on the slow cooker and cook on low for 8 hours.
After 8 hours, the pork will be very tender. Using tongs, carefully pull the chunks of pork from the liquid and place into a bowl. Remove any solid fat or gristle as you go. Also retrieve any tomatoes, onions, or garlic from the liquid. Once you have all of the pork in a bowl, shred it using two forks.
Stir enough green enchilada sauce into the shredded pork to coat it well (this was about one cup of sauce for me). Also stir in the sliced jalapenos.
Build the burritos by placing 1/3 cup of beans, 1/4 cup of shredded meat, 1/4 cup of shredded cheese, and some fresh cilantro in each tortilla. Roll them up burrito style. Wrap each burrito in plastic wrap and then place the wrapped burritos in a freezer bag. Transfer to the freezer and keep frozen until ready to eat!