Braised pork tamale burrito bowls from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 143) by Tieghan Gerard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomatillo salsa; Pineapple salsa; Minted feta and green olive salsa; Mango salsa; Honeycrisp apple and pomegranate salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Easy red enchilada sauce."

  • Bessp on October 09, 2025

    This was a very tasty supper. I added pickled onions too. I'm sure it will reheat really well too.

  • averythingcooks on July 01, 2022

    I just made the pork (cut in 1/2 & using an enchilada sauce from a different book) as the base for a "tortilla wrap" spread and it was delicious. My stove struggles to maintain a steady simmer (frustrating!) so eventually I moved it to a 325 oven and the result was tender, beautifully sauced shredded pork. This was combined with a black bean, corn, rice combo, sour cream & shredded cheese in homemade wraps. I keep 1 lb & 2 lb packages of cubed boneless shoulder in the freezer just for recipes like this. This pork is really delicious and very versatile. A definite repeat.

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