Ancho-Rubbed Pork tastes great inside a tortilla and served with homemade tomato salsa.

Recipe by MyRecipes July 2015

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Credit: Con Poulos; Styling: Jeffrey W. Miller

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. In a small bowl, combine sugar, chili powder, cumin, 2 Tbsp. oil and 1 tsp. salt. Rub mixture all over pork.

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  • Divide tomatoes, garlic and jalapeños between 2 large pieces of heavy-duty foil. Evenly drizzle with remaining 2 Tbsp. oil and season with 1/2 tsp. salt and 1/2 tsp. pepper. Fold and seal to form 2 pouches.

  • Divide tortillas between 2 pieces of heavy-duty foil and wrap. Grill pork, turning occasionally, until an instant-read thermometer reads 145°F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

  • Grill tomato pouches, shaking occasionally, for 10 minutes; transfer to a bowl. Grill foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve pork with tomato salsa and tortillas.

Nutrition Facts

551 calories; fat 18g; saturated fat 4g; protein 49g; carbohydrates 44g; fiber 4g; cholesterol 129mg; sodium 1199mg.
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