Tender pieces of pork tenderloin are slowly cooked to perfection in a fiery sauce made with fresh orange juice, Mexican beer, and my favorite brand of hot sauce.
When it’s too hot to cook, let your slow cooker do most of the work to get dinner on the table. Tender pieces of pork tenderloin are slowly cooked to perfection in a fiery sauce made with fresh orange juice, Mexican beer, and my favorite brand of hot sauce. (I use Salsa Valentina, but you can use any kind of bottled hot sauce.) This delectable pulled pork can be served as a filling for burritos, tacos, tostadas, or sandwiches/sliders.
Because there is more than one way to wrap a burrito, I thought I’d share how burritos are served in the small Mexican town I call home. The meat filling is wrapped in a warm regular-sized flour tortilla, then topped with shredded lettuce, your favorite salsa, and a drizzling of Mexican crema. These burritos are usually eaten with a fork, but you can also serve them Tex-Mex style with all of the garnishes wrapped together with the meat filling in a giant burrito-sized flour tortilla that you can eat with your hands.
Whisk together the orange juice, Valentina hot sauce, and garlic in a medium bowl; season with salt, pepper, crushed oregano.
Lightly grease the inside of a slow cooker with cooking spray or line with a plastic liner. Arrange the pork tenderloin pieces in a slow cooker. Top with the sliced onion. Pour hot sauce mixture over the meat along with the Mexican beer. Cover slow cooker and cook over low heat for 6 to 8 hours or until tender. When meat is fully cooked, shred using two forks.
Heat a comal, griddle, or nonstick skillet over medium heat. Heat the flour tortillas, for 20 to 30 seconds per side, until soft and pliable. Spoon 1/3 to 1/2 cup of the warm pulled pork down the center of each tortilla. Top with 2 to 3 tablespoons of shredded cheese. Wrap the tortilla up tightly around the filling. Arrange 2 burritos on a plate. Top with shredded lettuce, pico de gallo, and Mexican crema.