Oye como va, burritos!

Look into any college student’s mini-fridge and I bet you’ll find some shitty frozen burritos. Why eat something that resembles Mexican food when you can make your own? All you need is a slow cooker and the ability to fold a burrito to make this great, home-cooked alternative.

Remember, wear gloves while prepping the peppers! Trust me on this—you don’t want to touch your eyes, mouth or sensitive bits with pepper juice all over your hands.

Cook time: 8–10 hours

Servings: 8–10 burritos

1 pan
A slow cooker

2 teaspoons of thyme
2 teaspoons of oregano
1 teaspoon of cumin
2 tablespoons of paprika
5 cloves of garlic, diced
6 pounds of pork shoulder roast (also known as pork butt)2 tomatillos, chopped
1 large onion, chopped
2 poblano peppers, deseeded and coarsely chopped
4 serrano peppers, deseeded and coarsely chopped
4 jalapeño peppers, deseeded and coarsely chopped
Salt and pepper to taste
1–2 packages of large tortillas

Add beer or wine to deglaze pan.

Best time of the year to make these is when McDonald’s announces that the McRib is back. Seriously, that’s when pork is at its cheapest. Pick up a Shamrock Shake while you’re at it.

Queso fresco
2–4 cups of cooked rice
Black beans

Step 1: Cut up the shoulder roast into manageable pieces.Brown in an oiled pan on medium-high, 30 seconds per side.

Step 2: Place the pork shoulder into the slow cooker and deglaze your pan. To deglaze your pan, pour in a quarter to half a cup of beer or wine while the pan is still hot and scrape all the goodness that’s stuck on the pan. Pour the liquid into the slow cooker.

Step 3: Dump all of the peppers, onion, tomatillos, garlic and seasoning on the pork. Cover and cook for 8–10 hours.

Step 4: Allow the roast to cool, then pull out the chunks of pork and shred with a fork. Reincorporate the pork into the slow cooker concoction. Scoop desired amount of pork mix and any other burrito fixings onto your tortillas and wrap.

Optional Step: Before placing your pork verde into your burritos, turn the broiler of your oven on and take a large sheet pan or baking dish and place the cooked meat into the cooking vessel. Place baking dish right below the broiling coils and roast the meat for 2–3 minutes. Flip the meat over and repeat.

Step 5: Now freeze ’em. To do this, lay your burritos flat in a gallon-size, freezer-safe zip-lock bag in your freezer. Intertwine some parchment paper between the burritos to keep them from sticking together. Stack multiple bags on top of each other to get them all frozen at once.

Reheat for 4–5 minutes in the microwave and eat till you burst.