pulled pork burritos

*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 Oil
Thyme, 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.