Tomatillo Pork Burritos
Pulled pork simmered for hours with tangy yet savory tomatillo sauce that gushes in your mouth like a stew wrapped in a tortilla covered in cheese. Slurping goodness.
shoulder or butt work fine
jalepenos to taste
large poblano peppers
substitute canned green chili's if unavailable
garlic to taste
fresh is best, powdered works
Juice of 2-3 limes
salt and pepper
For the Burritos
Clean tomatillos, cut in half and arrange skin up on baking sheet.
Roughly chop onion and place on sheet.
Half and destem jalepenos and poblanos. Deseed jalepenos if desired (all seeds for mild, 1/2 seeds for spicier) jalepenos. Place on sheet with tomatillos and onion.
Drizzle olive oil over tray and stir lightly to coat.
Broil on high until tomatillos are blackened and aromatic.
Let cool to a safe handling temperature.
Transfer to blender. Add garlic, cilantro, lime, cumin, salt and pepper, cayenne (if not hot enough) and a hint of cinnamon.
Blend, then pour oven pork roast.
Cook for 6-8 hours on low.
Lay pork over wrap, add cheese and wrap. Plate with rice and refried beans.
Top beans and burrito with shredded cheese. Broil until cheese is melted.
This also makes a phenomenal stew or can be served over rice.