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Pulled Pork Burritos

If you are thinking about what to cook at your next dinner party, look no further than this Murray Valley Pulled Pork recipe.

A little time is needed to prepare the pork, but it will be worth it to see your dinner guests rave about the flavours and textures of your burritos. Using pulled pork in your burritos transforms this everyday meal to a dinner party delight and the rich and exotic flavours of cumin and paprika will leave a lasting impression. Once the pork shoulder has been slow cooked for two hours, the meat will be so tender it literally falls apart on the plate. Present the pork on a board with fresh condiments and your guests will be positively blown away!

Cooking Time: >1 hr
Dish Type: Roast
Occasion: Dinner Party
Special Diets: None
Cuisine: Modern
Cut:Shoulder
Celebrity:Justine Schofield
Blogger: No
Ingredients

2 tbs. olive oil
1 kg pork shoulder, tied
1 carrot, cut into three
1 onion, cut into 4
4 clove garlic, left whole
2 bay leaves
4 stalks of coriander including roots
1 heaped tsp. cumin powder
1 heaped tsp. smoked paprika
200g chipotles chillies in adobo sauce, pureed
400g of tomato puree
3 cups chicken or beef stock

Salsa
1 tomato, diced
1 red onion, diced
1 red capsicum, diced
1 clove garlic, finely minced
½ chilli, finely chopped
1x 400g can of red kidney beans, drained
Juice and zest of lime
1 tbs. olive oil

Rice
1 tbs. olive oil
1 onion, finely chopped
4 stalks of coriander including roots, finely chopped
1 tsp. cumin
1 tsp. turmeric
1 tomato, diced
3 cups long grain rice, washed
6 cups water

Accompaniments
Large soft tortillas
Guacamole
Cheddar cheese, grated
Iceberg lettuce, shredded


Directions

Pre heat the oven to 160C.

Heat oil in a large oven safe casserole pan. Season the pork with salt and pepper and seal on both sides until golden brown. Remove from the pan before adding the carrots, onion, garlic, bay leaves and coriander. Cook for 5 minutes then add the spices. Stir to coat the vegetables in the spices then return the meat. Add the chipotle chillies, puree and stock and bring to the boil. Place the lid on the pan and cook in the oven for 4 hours and until the meat falls apart.

Once cooked, shred the meat. If the sauce is thin place back on the stove and gently reduce for 5 - 10 minutes and thickened. Place the shredded meat back into the sauce.

For the rice, heat oil in a saucepan and add the onion and coriander. Cook for 4 minutes before adding the spices. Cook for another 2 minutes and then add the tomato and rice. Coat rice in the onion mixture and cover with water. Season with salt and cook for 15-20 minutes on a medium to low heat.

favourite accompaniments. Wrap and then serve.

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