Pork Burros
Source: Ilvedson family recipe
  • 4.5-5 lb pork shoulder roast (bone-in)
  • 2 t salt
  • 1/2 t oregano
  • 1/2 t cumin
  • 2 medium onions, chopped
  • 1/2 c salsa
  • 1 c cheese (jack)
  • 12 flour tortillas
  1. Place meat in deep pan, just barely covering w/ water. Add salt, oregano, cumin, onion.
  2. Bring water to boil, cover pan and simmer meat gently for 2.5 hrs. Lift meat from stock (save for gravy or soup stock) and place in a baking pan.
  3. Bake at 350 for 45 1 hr or until meat is very well browned. Drain off all fat.
  4. Strain the stock using about 2/3 of it to make a very thin gravy.
  5. Cut meat into cubes, approx 1 inch (or shred).
  6. (At this point, the meat and gravy can be frozen for use later. Freeze in sizes appropriate to make reheating easy - See Note below.)
  7. Put meat into hot gravy and simmer 1 hr.
  8. Lay tortillia in 9x12 baking pan, add generous large spoonful of meat, 1.5 T salsa, generous sprinkling of shredded cheese. Repeat w/ remaining 11 tortillas.
  9. Pour remainder of gravy over the top, sprinkle generously w/ shredded cheese.
  10. Bake at 350 about 30 45 min until bubbly.
For 2 c cubed meat, use 3 c thin gravy in 8x8 pan with 6 tortillas.
For 4 c cubed meat, use 5 c thin gravy in 9x13 pan with 12 tortillas.
4.5-5 lb pork roast makes about 6 c cubed meat.