Pork, Bean and Rice Burritos

This recipe is one of our favorites, and gets rave reviews anytime I serve it at family gatherings. It's especially fabulous when paired with our favorite Spanish Rice recipe. The spice rub, while deliciously flavorful, is not spicy-hot by any means, so if you like a lot more heat in your food then go ahead and increase the cayenne pepper, black pepper and white pepper to your liking.

Pork, Bean and Rice Burritos

SPICE RUB:

2-1/2 tsp. garlic powder

2 tsp. onion powder 'or' 1 1/2 TBSP. minced dried onion

1-1/4 tsp. salt

1/8 – 1/4 tsp. white pepper

1/8 – 1/4 tsp. ground black pepper

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/8 tsp. cayenne pepper

BURRITOS:

1 (3 to 4 lb.) boneless pork shoulder butt roast

1 cup water

2 TBSP. beef bouillon granules

10 - 12 large flour tortillas (10 inches)

3 cups cooked pinto beans, warmed

3 cups cooked Spanish rice, warmed

Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.

Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.

Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.

Makes about 10 - 12 servings

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