Pork Burritos for a Crowd

A tried-and-true way to serve a crowd, we make this for family during cabin visits and other gatherings. It's easy to put together and can be customized for different dietary needs. You can serve this as burrito bowls, or with flour tortillas. Serve with salsa, sour cream, shredded cheese and guacamole.

Pork Filling

• 2 tbsp. cumin

• 2 tbsp. dried oregano

• 2 tbsp. garlic salt

• 2 tbsp. black pepper

• 4 lb. pork shoulder roast (inexplicably, this may also be called a butt roast)

Directions

Combine the cumin, oregano, garlic salt and pepper. Rub the spices into the pork roast, place in a large bowl and refrigerate overnight, turning once. 

Place the roast in a slow cooker and cook on low for 6 to 8 hours, or until the meat shreds easily. 

Lime Cilantro Rice

Double this for a crowd

1 teaspoon vegetable oil or butter 

2 tsp. fresh cilantro, minced

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

Juice of 1 lime

Directions

If you have a rice cooker, combine the ingredients and push start. 

Stovetop: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Black Beans

• 1 pound dried black beans

• 8 cups of water

• 2 cloves of garlic

• 1 medium onion, quartered

• 1 green bell pepper, diced

• 1 tsp dried oregano

• 1 tsp whole cumin seed - toasted

• 1 bay leaf

• 1/4 cup dry sherry

• 2 Tbsp olive oil

• 1 Tbsp red wine vinegar

• salt to taste

Directions

Soak the beans, then drain.

Cover with 8 cups of fresh water.

Simmer covered for about 1 1/2 hours or until the beans are almost tender. (or cook on high in a crockpot).

Combine green bell pepper, onion, oregano, cumin, bay leaf and a little cooking water in a blender.

Blend on low until the mixture is smooth.

Add blended mixture to the beans. Alternately, you can quickly saute the ingredients and add them to the beans.

Bring to a boil again, then reduce heat to a simmer.

Add salt, sherry and vinegar. 

Simmer, uncovered until the bean mixture becomes thick, about 2 hours.