Sweet Pork Burritos

Another Taste the Joy recipe.


In a crock pot:
Sirloin Boneless Pork Roast (about a 3 lb roast)
1 can Dr. Pepper
1/2 cup honey
1/4 brown sugar
1/2 - 1 cup Honey BBQ

Cook on low for about 5-6 hours or till tender and falling apart. Take out of juices and shred. Keep 2 -3 cups of the liquids, put your shredded pork back into the roaster/crockpot in the 2-3 cups and keep it in the crockpot until you're ready to eat.


We ate this on homemade tortilla shells with white rice and black beans. I felt like I was eating at Chipotle's!

Mexican rice

• 2 tablespoons oil
• 1/4 of a medium onion*
• 1 1/2 cups rice
• 3 cloves finely chopped garlic *
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce*
• 4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*Recipe from here. We love this as a side dish to all our Mexican recipes!

Spiced Rice w/ Nectarines

2 Nectarines
Olive oil
Pinch each of cayenne and salt
2 pinches each of cumin and cinnamon
3 c cooked rice
Juice of 1/2 lemon
1/4 c sliced almonds
1/4 c chopped dill

1. Preheat grill to medium high. Cut nectarines into wedges and toss w/ olive oil and pinch of cumin, cinnamon, cayenne, and salt. Grill until marked, 2-3 mins each side.
2. Chop and toss w/ rice, lemon juice, splash of olive oil, pinch of cumin and cinnamon, and almonds and dill

*Recipe and photo from Food Network magazine