Mexican Crock Pot Pork Tortilla Filling Recipes

Steps:

• Seer pork. Can be done the night before.
• Put everything except rice and tortillas in crock pot.
• Cover and cook 9 hours on low.
• Add rice and continue cooking for 30 minutes. It should look soupy if if doesn't add 1/2 C water with rice.
• I serve with cheddar cheese and sour cream on flour tortillas.
• This recipe is very forgiving. It can also be converted to a soup by adding chicken broth and omitting the rice.

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Steps:

• In a 4 quart slow cooker, mix together the pork, salsa, and green chilies.
• Cover and cook on low heat setting for 6 to 8 hours or until pork is tender.
• Stir in black beans.
• Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated.
• Sprinkle with Monterey Jack cheese.