Name: Pork, Bean & Rice Burritos
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: SPICE RUB:; 2-1/2 teaspoons garlic powder; 2 teaspoons onion powder; 1-1/4 teaspoons salt; 1 teaspoon white pepper; 1 teaspoon pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; BURRITOS:; 1 boneless pork shoulder butt roast (3 pounds); 1 cup water; 2 tablespoons beef bouillon granules; 10 flour tortillas (10 inches); 3 cups canned pinto beans, rinsed and drained; 3 cups cooked Spanish rice; Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Get ready for tailgate season with these slow-cooker pork burritos, featuring tender spice-rubbed pork wrapped up with rice, beans, and your choice of toppings. They're an easy and satisfying meal well-suited for any casual occasion.

Ingredients

SPICE RUB:

2-1/2 teaspoons garlic powder

2 teaspoons onion powder

1-1/4 teaspoons salt

1 teaspoon white pepper

1 teaspoon pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper

BURRITOS:

1 boneless pork shoulder butt roast (3 pounds)

1 cup water

2 tablespoons beef bouillon granules

10 flour tortillas (10 inches)

3 cups canned pinto beans, rinsed and drained

3 cups cooked Spanish rice

Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Instructions

1 Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours.

2 Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.

3 Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings.