Barbacoa Pork Burritos

Okay, here are my recipes. I got the recipes here, but I didn't exactly follow them as written. The following are a few things I learned along the way:

1- Many different cuts of pork work well with this, just make sure it's a pretty fatty cut with lots of connective tissue (ie, boston butt or roast for pulled pork). Definitely trim the biggest chunks of fat first, unless you want a greasy sauce.
2- You do not need as much liquid as the rice recipe calls for. It was pretty sticky. A general ratio of liquid to rice is 2 to 1, and the ratio in the recipe is nearly 3 to 1.
3- You really do not need as much tomato juice as the black bean recipe calls for.
4- This is not an easy meal to prepare for a crowd. I spent a lot of time shredding meat, so I don't recommend preparing this for more than 4-6 people.
5- I froze my fillings in muffin tins for individual servings. I molded rice into the bottom of a greased muffin cup, then a scoop of beans, topped by a scoop of pork. It took about 90 minutes for the pork "muffins" to freeze solid enough to remove from the tin.
6- To heat, microwave a single serving in a bowl on 40% power for about 3-4 minutes. If you're going to microwave the tortillas, be sure to cover them with a wet paper towel so they don't dry out.

Sweet Barbacoa Pork

2 lbs. boneless pork ribs
1 12 oz.. can Coke (not diet – can use caffeine free)
1/4 c. brown sugar
dash garlic powder
1/4 c. water
Put the pork, Coke, water, garlic powder, and brown sugar in a Ziploc bag to marinate. Marinate for a few hours or overnight.
Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid.
Shred meat with 2 forks when done.

Put shredded pork and Barbacoa Enchilada Sauce (recipe follows) in crock pot and cook on low for 2 hours.

Barbacoa Enchilada Sauce

1 cup Coke
1 can diced green chilies
1 cup red enchilada sauce
1/2 c. brown sugar

In a food processor or blender, blend Coke, chilies, enchilada sauce and brown sugar.

Cilantro Lime Rice
Favorite Family Recipes

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans
Favorite Family Recipes

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
(Next time I make the beans I’ll use less tomato juice.)