Anyone whose kids are athletes knows it can cost a lot to fill them up -- just ask John Shimshock. His sons, Mike and Rick, are well over 6 feet tall and both are outstanding athletes. Mike is a tight end for the St. Olaf College football team and Rick, who followed his brother to St. Olaf this fall, was a left fielder on Coon Rapids' state champion baseball team.

The Shimshock boys love the pulled pork burritos at Chipotle, but the cost mounts up. "My kids went so often, I decided to try making [the burritos] myself, using a pork shoulder roast," Shimshock said. "That cut gives you the best deal for the money."

He made up his own spice rub of oregano, cumin, garlic salt and black pepper, let it sink into the roast overnight and slow-cooked it until it fell into moist, juicy shreds. He also soaked dry black beans overnight to add to the burritos, along with rice, and wrapped them into fat bundles with flour tortillas.

His creation was a good match for the restaurant dish and much cheaper. Shimshock didn't have a special name for them, so I have dubbed them Um Ya Ya Burritos, in honor of the St. Olaf college cheer.

Anne Gillespie Lewis is a Minneapolis writer.

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