Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes  |
Barbecued Pork Burrito Recipe
3 tablespoons olive oil 3 1/2 pounds boneless pork shoulder, rinsed and patted dry 1 tablespoon kosher salt, plus more to taste 1 tablespoon Cracked Black Pepper 2 teaspoons whole Organic Cumin Seed 4 whole peeled garlic cloves 1 quartered medium onion 1 whole Dried Ancho Chiles, seeds and stem removed 4 cups chicken broth 1 tablespoon tomato paste 6 -12 inch flour tortillas 2 cups shredded romaine lettuce 8 to 10 sprigs of cilantro 6 radishes sliced very thin 2 tablespoons chopped scallions, green part only 1 tablespoon lime juice 1/2 cup sour cream Directions: 1. In a large Dutch oven heat 2 tablespoons of the olive oil over a medium-high 2. Add the pork and brown on all sides, 5 to 7 minutes per side 3. Season with the salt and pepper 4. Add the cumin, garlic, onion, Chile, broth and tomato paste and bring to a boil 5. Cover and reduce the heat to low and keep at least 1 to 2 inches of liquid on the bottom of the pot throughout the cooking 6. Cook for 4 hours, turning the pork every hour 7. The meat should be very tender and falling apart 8. Remove the pork to a cutting board 9. With a colander in a large bowl, strain and discard the solids from the pot, and reserve the liquid 10. When the pork is cool shred with a fork or your fingers 11. Remove ½ of the liquid from the pan and add to the shredded pork 12. Wrap the tortillas completely in damp paper towels and microwave for 1 minute 13. Add 1/2 cup of the pork mixture down the center of each tortilla and top with 1/4 cup of the shredded lettuce 14. In a bowl combine the remaining shredded lettuce, radishes, scallions, the remaining tablespoon of olive oil and the lime juice and add salt to taste, and set aside 15. To serve, roll the tortillas and place on top of shredded lettuce mixture you have placed on plates 16. Drizzle the rest of the reserved sauce over each serving and add cilantro sprigs as a garnish 17. Serve sour cream as a side for diners to add to top of each burrito as they please Serves: 6 |
|
