Slow Cooker Pork 'n' Bean Burritos
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 414.1
- Total Fat: 9.0 g
- Cholesterol: 66.5 mg
- Sodium: 1,287.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 15.4 g
- Protein: 37.9 g
View full nutritional breakdown of Slow Cooker Pork 'n' Bean Burritos calories by ingredient
Introduction
NOOOO, not 'those' pork and beans... sheesh! NOOOO, not 'those' pork and beans... sheesh!Number of Servings: 8
Ingredients
-
Browned pork roast 1.47 lbs
Rubbed with Chili Powder, Cumin, Allspice and Onion Powder (before browning)
Add, in this order of placement:
1 cup chicken broth (poured into crock but not on roast)
1 16 oz jar La Victoria Thick 'n Chunky Salsa Verde (slathered atop roast)
4 cloves garlic, minced (on top of roast)
2 cans black beans, drained
1 can kidney beans, drained
1 can garbonzo beans, drained
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Directions
* 1/2 Tbsp. olive oil
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
In slow cooker:
Browned pork roast 1.47 lbs
Rubbed with Chili Powder, Cumin, Allspice and Onion Powder (before browning)
Add, in this order of placement:
1 cup chicken broth (poured into crock but not on roast)
1 16 oz jar La Victoria Thick 'n Chunky Salsa Verde (slathered atop roast)
4 cloves garlic, minced (on top of roast)
Set on Low setting, cover and forget for 8 hours. At hour 6 you will be adding some ingredients but other than that, leave that lid on and don't touch!!!
Then at about 2 hours out from finish time add the following:
2 cans black beans, drained
1 can kidney beans, drained
1 can garbonzo beans, drained
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Remove pork only and shred then return the meat to the pot and heat the new mixture (pork shredded and the beany goodness) together for about an hour or so...
Serve on flour tortillas, with shredded cheese and chopped lettuce & a dab of sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user TIMANTEC.
Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.
In slow cooker:
Browned pork roast 1.47 lbs
Rubbed with Chili Powder, Cumin, Allspice and Onion Powder (before browning)
Add, in this order of placement:
1 cup chicken broth (poured into crock but not on roast)
1 16 oz jar La Victoria Thick 'n Chunky Salsa Verde (slathered atop roast)
4 cloves garlic, minced (on top of roast)
Set on Low setting, cover and forget for 8 hours. At hour 6 you will be adding some ingredients but other than that, leave that lid on and don't touch!!!
Then at about 2 hours out from finish time add the following:
2 cans black beans, drained
1 can kidney beans, drained
1 can garbonzo beans, drained
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Remove pork only and shred then return the meat to the pot and heat the new mixture (pork shredded and the beany goodness) together for about an hour or so...
Serve on flour tortillas, with shredded cheese and chopped lettuce & a dab of sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user TIMANTEC.