Our local grocery store chain has a great tag line, one that always resonates with me and probably causes me to spend ten dollars more per trip than I would without it. Beside the seasonal items that they're trying to push, they put a sign that says: Go home a hero.

Who doesn't like to be a hero? Granny LOVES to be a hero, especially when she cooks! Well, yesterday we had a rather unconventional Easter dinner, one that reflects our regional tastes more than it does anything traditionally Easter. And in truth, even though the dish I made is akin to what around here is called "carnitas" (Spanish for "little meats"), it's pretty non-traditional even for that!

A meal that just might make you a hero.

Anyway, the important thing is that this is one dish we have for Family Dinner Nights that makes EVERYONE happy. No one pouts, no one leaves much on their plates, and no one, even to the littlest grandson, leaves hungry. Only for Isaac, our grandson with pork allergy, do we have to fix a work-around, usually a quesadilla.So, in the interest of possibly making you a hero, too, I am posting my recipe for Carnitas Burritos and hope you'll find a time to serve it to a hungry, grateful crowd. I make TWO crockpots full, doubling the recipe, so that there are some leftovers even after the eighteen who partook yesterday!

Granny's Carnitas Burritos

1 lb. dried pinto beans
1 3 1/2 lb pork loin roast, bone-in
2 4 oz cans chopped green chilies
2 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoon salt
1 teaspoon oregano, dried
1 teaspoon cumin
1 box (32oz) chicken broth
1 can (10 oz) Rotel tomatoes w/cilantro and lime
12-16 burrito-size flour tortillas

FOR TOPPINGS:

1 small head iceberg lettuce, shredded
monterey jack cheese, shredded
sour cream
avocado, chopped
salsa
yellow rice

Rinse and sort beans according to package directions.

Place pinto beans in a 6 qt. slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on High 1 hour; reduce to Low and cook 9 hours. Or, cover and cook on High 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in Rotel tomatoes. Cook, uncovered, on High 1 more hour or until liquid is slightly thickened..

Heat tortillas in oven or in tortilla warmer. Spoon about 1 cup mixture onto each tortilla using a slotted spoon. Add desired toppings. Fold one end over filling and then roll up to make a burrito-shaped packet.

This filling can also be used to make hearty nachos, tacos, or added to huevos rancheros. Just be sure to make enough for leftovers :-)

Labels: Family, Food