Pulled Pork Burritos with Creamy Tomatillo Sauce

Ingredients

• 3 pounds pork roast
• 1/2 cup Worcestershire sauce
• 1 teaspoon oregano
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons dried minced onion
• 1 cup dark brown sugar
• 1 14.5 ounce can enchilada sauce
• 1 4.5 ounce can Old El Paso chopped green chilies, drained
• 2 cups cooked brown rice
• 2 cans black beans (rinsed and drained)
• 8-10 large tortilla shells
• For the Creamy Tomatillo Sauce:
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 package ranch dressing mix
• 3 tomatillos
• 1 cup chopped fresh cilantro
• 6 green onions
• 2 cloves garlic
• 1 jalapeno pepper (seeds and membrane removed)
• 3 teaspoons sugar

Instructions

1. 1

   Place the roast in the slow cooker with the Worcestershire sauce, oregano, ginger, chili powder, garlic powder, salt and dried minced onions. Set to LOW and cook for 10-12 hours. Add the brown sugar, enchilada sauce and chopped green chilies and cook for another hour.

2. 2

   In the meantime, to make the Creamy Tomatillo sauce add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.

3. 3

   To assemble the burritos, spoon some rice and black beans on the tortilla shells, top with the pulled pork, pour some tomatillo sauce over and roll up.