We don't consume a lot of pork but these pork burritos we're super tasty. Using a pork shoulder requires cooking 'low and slow' to get a very tender meat that can be pulled and used in this really flavorful burrito. I cooked the meat for this recipe on the weekend then heated it on the stove later in the week for an easy to assemble, quick to the table meal. These pulled pork burritos are a nice twist on the more common BBQ pork sandwich.
The pork takes about 4-6 hours to become tender so plan ahead, this isn’t something you can throw together last minute. The nice thing is even though it takes an afternoon to cook, prep time is pretty short. For this recipe I used my dutch oven but you can also use your slow cooker with excellent results.
Pork Burritos have a host of essential nutrients (protein, Vitamin A and iron) but they will also be a bit high in unhealthy components (fat, sodium and cholesterol). These delicious pork burritos should be an occasional treat as part of an overall healthy diet.
- 2 tablespoons olive oil
- 1-1/2 pounds boneless pork shoulder, rinsed and patted dry
- 1/4 tablespoon Salt
- 1/2 tablespoon Cracked Black Pepper
- 2 teaspoons whole Cumin Seed
- 4 whole peeled garlic cloves
- 1 quartered medium onion
- 1 whole Dried Ancho Chile, seeds and stem removed
- 3 cups low sodium 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
- 1/4 cup low fat sour cream
- In a large Dutch oven heat olive oil over a medium-high
- Add the pork and brown on all sides, 5 to 7 minutes per side
- Season with the salt and pepper
- Add the cumin, garlic, onion, Ancho Chile, 2 cups of the broth and tomato paste and bring to a boil
- 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.
- Cook for 4 hours, turning the pork every hour - add more broth up to the total 3 cups as needed to maintain liquid.
- The meat should be very tender and falling apart
- Remove the pork to a cutting board
- With a colander in a large bowl, strain and discard the solids from the pot, and reserve the liquid
- When the pork is cool shred with two forks
- Remove ½ of the liquid from the pan and add to the shredded pork
- Wrap the tortillas completely in damp paper towels and microwave for 1 minute
- Add 1/4 cup of the pork mixture down the center of each tortilla and top with 1/4 cup of the shredded lettuce
- In a bowl combine the remaining shredded lettuce, radishes, scallions, and lime juice and set aside
- To serve, roll the tortillas and place on top of shredded lettuce mixture you have placed on plates
- Drizzle the rest of the reserved sauce over each serving and add cilantro sprigs as a garnish
- Serve sour cream as a side for diners to add to top of each burrito as they please
Nutritional Information (per serving):
Sat Fat 7g
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