Restaurants›Corazon De Maiz›Pork Burrito Recipe

Pork Burrito Recipe

Inspired by Corazon De Maiz
Time5h
Serves4

Cochinita pibil. Refried beans (black beans or pinto beans, rice, choice of meat or vegetarian crema (Mexican cream), cheese (triple blend mozzarella, brick, Cheddar), ice berg lettuce, pico de gallo, peppers and guacamole.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Pork

In a bowl, mix the achiote paste with the orange juice, salt, and pepper. Rub the mixture all over the pork shoulder and let it marinate for at least 2 hours, preferably overnight.

2

Cook the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover it tightly with foil. Roast for about 3-4 hours, or until the pork is tender and easily shredded.

3

Prepare the Burrito Filling

Once the pork is cooked, shred it using two forks. In a separate bowl, combine the black beans, cooked rice, and shredded pork. Mix well.

4

Assemble the Burritos

Warm the flour tortillas slightly. On each tortilla, add a generous portion of the pork and bean mixture, followed by a dollop of Mexican crema, a sprinkle of cheese, shredded lettuce, pico de gallo, sliced bell peppers, and a scoop of guacamole.

5

Wrap and Serve

Fold the sides of the tortilla over the filling, then roll it up from the bottom to close the burrito. Serve with extra guacamole and pico de gallo on the side.