Average Rating: 4.2TOTAL TIME: Prep: 25 min. Cook: 9 hours
YIELD: 16 servings (2-1/3 cups sauce).Ingredients
- 1 bone-in pork shoulder roast (5 pounds)
- 2 tablespoons plus 1/2 cup packed brown sugar, divided
- 4 teaspoons paprika, divided
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 can (12 ounces) cola
- 1 cup chicken broth
- 1 large sweet onion, thinly sliced
- 2 garlic cloves, minced
TOMATILLO SAUCE: - 1 cup mayonnaise
- 1/2 cup 2% milk
- 2 tomatillos, husks removed
- 3/4 cup fresh cilantro leaves
- 1 jalapeno pepper, seeded and cut into chunks
- 1 envelope ranch salad dressing mix
- 1 tablespoon lime juice
- 1 garlic clove, peeled
- 1/8 teaspoon cayenne pepper
- 16 flour tortillas (8 inches), room temperature
Instructions
- 1. Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
- 2. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
- 3. Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
- 4. Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.
Nutrition Facts
1 burrito: 370 calories, 24g fat (6g saturated fat), 77mg cholesterol, 451mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 24g protein.