Pork Burritos


Makes 6 servings


1 boneless fresh pork butt roast (about 2-1/2 pounds)
1 cup chopped white onion
1 carrot, sliced
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds, lightly crushed
12 flour tortillas (8-inch)
2 cups refried beans, heated
2 medium firm, ripe avocados, pared, pitted and diced
1 cup (4 ounces) shredded Monterey Jack cheese
Carrot sticks, avocado slices and cilantro sprig for garnish


  1. Place pork, onion, carrot, garlic, salt, cumin and coriander seeds in 5-quart Dutch oven. Add just enough water to cover pork. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 2 to 2-1/2 hours until pork is tender.
  2. Prepare Fresh Tomato Salsa.
  3. Preheat oven to 350°F. Remove pork from Dutch oven; set aside. Strain cooking liquid through cheesecloth-lined sieve; reserve 1/2 cup liquid.
  4. Place pork in roasting pan. Roast 40 to 45 minutes until well browned, turning once. Let stand until cool enough to handle. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in medium skillet. Heat over medium heat 5 minutes or until meat is hot and coated with liquid; stir often.
  5. Stack tortillas and wrap in foil. Heat tortillas in 350°F oven 10 minutes or until warm.
  6. Spread about 2-1/2 tablespoons beans on bottom half of tortilla. Layer with pork, salsa, diced avocados and cheese. To form, fold right edge of tortilla up over filling; fold bottom edge over filling; then loosely roll up, leaving left end of burrito open. Repeat until all burritos are filled.

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