pulled pork burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw, 4 chop, excluding refuse (yield from (remove)Onions, raw, 1 large (remove)Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)Garlic, 1 cup (remove)*chicken stock, low sodium, 1 cup (remove)*Herb Ox Sodium Free Beef Boullion (4g), 2 serving (remove)Water, tap, 1 cup (8 fl oz) (remove)Oregano, ground, 1 tbsp (remove)2 Tbs olive OilThyme, ground, 1 tsp (remove)*worstershire sauce, 1 tbsp (remove)Soy sauce (shoyu), low sodium, 2 tsp (remove)Flour Tortillas, 4 tortilla, medium (approx 6" dia) (remove)*Cheese, Kraft Mexican Style Taco Cheese, .50 cup (remove)Salsa, 1 cup (remove)Spinach, fresh, .25 package (10 oz) (remove)Beans, red kidney, 1 cup (remove)
Heat Olive oil in large deep pan, dice the onion & the carrot & sautee until soft, add chopped garlic, Chicken Stock & water add two packets of beef broth Sodium free. Then add the 4 lean boneless pork chops the Tyme, Oregano, soy & worstershire sauces & Bring to a boil. lower a heat & simmer until meat falls apart. remove Chops and shred. drain off veges (you can use them in the burritos if you'd like). place a tortilla on a flat surface and place some of the spinach leaves on top as a base, then add shredded pork, salsa & sprinkle with a little shredded cheddar cheese & serive warm with Beans on the side. (Or add them to the burrito if you choose)
Number of Servings: 4
Recipe submitted by SparkPeople user 4EVERROYS.
Number of Servings: 4
Recipe submitted by SparkPeople user 4EVERROYS.
Nutritional Info Amount Per Serving
- Calories: 568.0
- Total Fat: 25.2 g
- Cholesterol: 71.7 mg
- Sodium: 1,044.3 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 9.1 g
- Protein: 35.9 g
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