Pork burritos recipe Share this recipe on Facebook
Tortillas filled with pork and lettuce. The pork is slow cooked for about 4 hours together with garlic, onion, spices and ancho chile until tender and falling apart. Note that there is no cheese or beans in this recipe.
Preparation time: 10 minutes, Cooking time: 240 minutes, Serves: 4
To cook the pork
3 Tbsp olive oil
3 1/2 lb pork shoulder (boneless), rinsed and patted dry
Salt and freshly ground black pepper to taste
2 tsp whole cumin seeds
4 whole garlic cloves, peeled
1 medium onion, roughly chopped
1 whole dried ancho chile, seeded and stem removed
4 cups chicken broth
1 Tbsp tomato paste
For the burritos
6 (12-inch) flour tortillas
2 cups shredded lettuce
A bunch of fresh cilantro (coriander) sprigs
Green onions, finely chopped
Cook the pork
In a pot or Dutch oven, large enough to hold the
pork, heat the 3 tablespoons of the olive oil over medium-high heat. Add
the pork and cook it for 5-7 minutes on each side, until well browned. Season with
the salt and pepper, add the ancho chile, garlic, onion, cumin, chicken broth and
tomato paste and stir well. Bring to a boil, reduce heat to low and cover. Cook
for 4 to 4 1/2 hours, turning the pork every 45 to 60 minutes and checking if there is enough liquid at the bottom of the pot (there should always be about 2 inches of liquid - adjust with extra water, if necessary). The pork is ready when it is very
tender and falling apart.
Drain the pork and reserve the juices. Place the pork on a cutting board and allow it enough time to cool down.
Shred the pork
Using a fork or your fingers, shred the pork and place in a bowl. Reserve about 1/2 of the pork juices, pour remaining stock in the bowl, over the shredded pork.
Heat the tortillas
Warm tortillas in the oven (wrap them first in aluminum foil) or in the microwave (place them in a plastic bag), according to instructions on the packaging.
Spoon 1/6th of the pork mixture along the center of each tortilla, top with shredded lettuce and roll tortilla to form the burrito.
Serve burritos topped with sour cream, coriander and green onion, together with extra sour cream, guacamole and salsa.