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Burrito Jalisco (Mexican Pork)

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Serves/Makes: 12
Ready in: > 5 hrs

5 pounds pork tenderloin

3 cans (12 ounce size) beer

4 cloves garlic

2 medium onions, chopped

2 tablespoons dried oregano

3 tablespoons chili powder

salt and pepper

12 large flour tortillas

***Topping Suggestions***

guacamole
sour cream
salsa
cheese
lettuce
tomatoes
red onions
sliced bell pepper

Cut the pork tenderloin into large chunks and place in the crock pot.

Add the beer, garlic, onions, oregano, and chili powder and mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the pork is very tender.

Remove the pork from the crock pot with a slotted spoon. Slice, chop, or shred the pork. Season with salt and pepper if desired.

Serve on tortillas with desired toppings.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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