My good Samoan friend, Julie Brown, made me dinner one day and I was floored. It was the biggest more delicious burrito I have ever had. Here's what she did.
Sweet Pork Burritos:
Boneless Pork Roast {between 1.5 to 2.5 pounds}
a small jar of your favorite salsa
1/4 c brown sugar
a shot of hot sauce {optional}
Add all ingredients to the crock-pot and cook on low for 6 hours.
Creamy Tomatillo Ranch Dressing:
3 tomatillos peeled and cut into fourths
1/2 lime juiced
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing
1 c fresh chopped cilantro
2 cloves garlic
3 t sugar {or agave nectar or honey}
1 jalapeno sliced
Mix together in your blender or food processor.
Refrigerate before serving to let the flavors blend.
You can freeze the excess.
Cilantro Lime Rice
3 cups cooked rice
1 lime zested
1 lime juiced
1/2 c fresh chopped cilantro
1 t salt
Cook rice according to package directions.
Fluff with fork.
Add lime zest, juice, cilantro and salt.
Serve inside burritos.
Sweet Pork Burritos:
Boneless Pork Roast {between 1.5 to 2.5 pounds}
a small jar of your favorite salsa
1/4 c brown sugar
a shot of hot sauce {optional}
Add all ingredients to the crock-pot and cook on low for 6 hours.
Creamy Tomatillo Ranch Dressing:
3 tomatillos peeled and cut into fourths
1/2 lime juiced
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing
1 c fresh chopped cilantro
2 cloves garlic
3 t sugar {or agave nectar or honey}
1 jalapeno sliced
Mix together in your blender or food processor.
Refrigerate before serving to let the flavors blend.
You can freeze the excess.
Cilantro Lime Rice
3 cups cooked rice
1 lime zested
1 lime juiced
1/2 c fresh chopped cilantro
1 t salt
Cook rice according to package directions.
Fluff with fork.
Add lime zest, juice, cilantro and salt.
Serve inside burritos.
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Mmmmmmmmmboy!