Ingredients
INGREDIENTS
1 5 1/2- to 7-pound boneless pork shoulder or pork butt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons cracked black pepper
2 onions, coarsely chopped
2 cups low-sodium beef broth
1 cup cola
Preparation
Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.) In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper. Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours. If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours
-For Slow Cooker Shredded Pork, Bean and Cheese Burritos: In a large mixing bowl, combine 2 cups shredded pork, 1 can black beans, 2 cups shredded cheese and 1 cup chunky salsa.
On a work surface, lay out 8 burrito-size tortillas. Evenly divide the mixture between the tortillas. Roll up each tortilla tucking in the sides as you go. Place rolled tortillas in a zip-top freezer bag then seal and date.
Reheat in microwave for 2-4 minutes (depending on power setting)
. For the perfect finishing touch, heat 2 teaspoons oil in a hot sauté pan and crisp the burritos on each side before serving. -
