3-way Burrito Recipe
Pulled pork w/ slaw, mudd, sweet jalapeno, red pork, green beef, beans/cheese
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Ingredients
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Pulled Pork
Coleslaw
Mudd Sauce
Red Pork and Green Beef
Beans
Burrito Assembly
Method
Pulled Pork Preparation
- 1
Cook the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Place it in a slow cooker with barbecue sauce. Cook on low for 8 hours or until tender.
- 2
Shred the Pork
Once cooked, shred the pork using two forks and mix it with the remaining barbecue sauce in the cooker. Keep warm.
Coleslaw Preparation
- 3
Prepare the Vegetables
Shred the green cabbage and carrots, then place them in a large bowl.
- 4
Mix the Dressing
In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour over the cabbage and carrots.
- 5
Combine
Toss the vegetables with the dressing until well coated. Refrigerate for at least 30 minutes before serving.
Mudd Sauce Preparation
- 6
Blend the Sauce
In a blender, combine sour cream, jalapeños, lime juice, and cilantro. Blend until smooth. Adjust seasoning to taste.
Red Pork and Green Beef Preparation
Beans Preparation
- 9
Heat the Beans
In a small saucepan, combine black beans and spices (cumin, chili powder). Heat on medium until warmed through.
Burrito Assembly
- 10
Assemble the Burritos
On each large flour tortilla, layer pulled pork, coleslaw, mudd sauce, the red pork and green beef mixture, and black beans. Sprinkle shredded cheese on top.
- 11
Wrap the Burritos
Fold in the sides of the tortilla and roll tightly from the bottom up. Repeat with remaining tortillas.
- 12
Serve
Cut the burritos in half if desired and serve warm with extra mudd sauce on the side.
