BURRITOS BLANCO

BURRITOS BLANCO

 

SAVEPRINT

PREP TIME

30 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 30 mins

 

Author: Beth M

Total Cost: $17.43

Cost Per Serving: $1.74

Serves: 10

INGREDIENTS

• 4 cups (or two cans) white beans $1.11
• 1 medium yellow onion $0.52
• 4-5 cloves garlic $0.30
• 3-4 lb. pork shoulder $6.93
• 1 (15 oz.) can tomatoes w/ green chiles $1.14
• 1 cup green enchilada sauce $0.66
• ½ cup sliced pickled jalapenos $0.64
• 10 large tortillas $2.85
• 2 cups shredded cheese $2.50
• 1 bunch cilantro $0.79

INSTRUCTIONS

1. The night before or in the morning before you go to work, begin to cook the pork in the slow cooker. Start by adding the onion (chopped) and garlic (peeled) to the bottom of the slow cooker. Cut the pork shoulder into chunks (2-3 inches) and add to the slow cooker. Pour the can of tomatoes with green chiles over top of the pork. Secure the lid on the slow cooker and cook on low for 8 hours.
2. After 8 hours, the pork will be very tender. Using tongs, carefully pull the chunks of pork from the liquid and place into a bowl. Remove any solid fat or gristle as you go. Also retrieve any tomatoes, onions, or garlic from the liquid. Once you have all of the pork in a bowl, shred it using two forks.
3. Stir enough green enchilada sauce into the shredded pork to coat it well (this was about one cup of sauce for me). Also stir in the sliced jalapenos.
4. Build the burritos by placing ⅓ cup of beans, ¼ cup of shredded meat, ¼ cup of shredded cheese, and some fresh cilantro in each tortilla. Roll them up burrito style. Wrap each burrito in plastic wrap and then place the wrapped burritos in a freezer bag. Transfer to the freezer and keep frozen until ready to eat!