Description
This super easy cumin pork burrito recipe is perfect for entertaining. The crock pot does all the work and lets you focus on the meal.
Ingredients
Scale
- 2 onions, peeled and sliced in half through the root end
- 3–4 pound pork butt roast
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 4 garlic cloves
- 1 cup beef stock
Instructions
- Place 2 onion halves on the bottom of the slow cooker.
- Pat the pork roast dry and arrange the meat on top of the onions.
- Sprinkle the cumin, oregano, kosher salt, black pepper, and paprika over the meat.
- Add the garlic cloves and onion halves on top of the meat.
- Drizzle the beef stock around the edge of the meat.
- Cover and turn the slow cooker to high. Cook for 6-7 hours or until the meat registers 195°F internally. (Or cook on low for 9-10 hours.)
- Removed the meat from the slow cooker and let rest for 5-10 minutes. Remove any bones and large pieces of fat from the meat juices. Reserve the meat juices.
- Use two forks to pull the meat into shreds. Spoon some of the reserved meat juices over the shredded cumin pork.
- Serve with all the burrito fixings.
Notes
Skim the fat from the reserved meat juices. Use the extras to season refried beans.