Shredded Pork Burritos
Every once in a while I get on a kick with the food I am craving. Right now it is Mexican. I just long for spicy salsa, soft tortillas, flavorful braised meats. In response, I guess that there has been a lot of me trying my hardest to make Mexican food lately, (or maybe I should say Americanized Mexican Food!) I am no expert on anything authentic, but I know what tastes good to me, and that is how last Sunday’s dinner of Shredded Pork Burritos came to be!
Shredded Pork, slow braised in spicy salsa piled into a tortilla with rice which was cooked in the extra juices left from the pork (yes- yummy, I know) and complimented with shiny black beans and creamy avocado. I totally recommend piling that burrito high with whatever else you like too. That could be more fresh salsa, shredded cheese or even grilled onions. Enjoy!
Shredded Pork Burritos, serves 6-8
-2.5-3lbs Pork Shoulder
-2 10 oz. containers salsa
-4 cloves garlic
-2 cups rice
-2 12 oz can black beans
-lettuce, avocado, cheese salsa and sour cream (or whatever else you might want!)
1)In a heavy large pot, sear the pork over high heat.
2)Add the salsa, garlic and water and to cover the pork, then turn the heat to low.
3)Put the lid on the pot, and simmer for about 3 hours.
4)When the shoulder is falling apart, remove the pork from the pot and set aside in a bowl.
5)Bring the remaining sauce to a simmer, and then add the rice.
6)Add the lid and turn the temp to low.
7)Steam the rice about 15-20 minute or until just tender.
8)Meanwhile, using two forks shred the pork shoulder.
9)Warm the tortillas in foil in the oven, and heat the black beans over low heat.
10)Spoon rice into the center of the tortillas.
11)Spoon the black beans over the rice.
12)Pile the pork over the beans.
13)I add avocado to the burritos too!
(I sprinkle the avocado with salt)
14)Roll the burritos, by first folding over the sides, and then rolling the whole thing up.
15)Serve over a bed of lettuce, with a side of rice and beans.