Texas Pork Burritos

 

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons canola oil

• 2 cans (10 ounces each) green enchilada sauce
  1 large onion, thinly sliced

• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

• 1/2 cup chicken broth

• 2 tablespoons ground cumin

• 3 garlic cloves, minced

• 2 teaspoons dried oregano

• 2 tablespoons all-purpose flour
  1 cup (8 ounces) sour cream

• 1/2 cup minced fresh cilantro
  10 flour tortillas (8 inches), warmed
  2 cups (8 ounces) shredded Mexican cheese blend

 

Directions

1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.