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Pork and Potato Burrito
Ingredients
  • 2 ½ lbs. Pork, boneless shoulder blade roast
  • 15 oz Can Green Enchalida Sauce
  • 1 Large White Onion, diced
  • 3 Medium size Rustic Potatoes, cubed 1x1 in
  • 2 TBSP Olive Oil
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • ½ TSP Chili Powder
  • ½ TSP Cumin
  • ½ TSP Black Pepper
  • ½ TSP Salt
  • 4 oz Sharp Cheddar Cheese, Shredded
  • Large Flour Tortillas
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