Barbacoa Pork Wet Burrito Recipe

Prep and sear

Pat pork shoulder pieces dry and season with 1 1/2 tsp salt and 1 tsp black pepper. In a heavy Dutch oven or large ovenproof pot, heat 2 tbs olive oil over medium-high heat. Sear pork on all sides until deeply browned, 3–4 minutes per side. Remove pork and set aside.

Make braising sauce

Add smashed garlic to the pot and cook 30 seconds until fragrant. Stir in chipotle peppers, ancho chili powder, ground cumin, oregano, ground cloves and 2 tbs vinegar. Cook 1 minute to bloom spices. Add 2 cups stock and scrape brown bits from the bottom with a wooden spoon. Return pork to pot and add bay leaves.

Braise

Bring to a simmer, cover, and transfer to a 300°F (150°C) oven OR simmer gently on the stovetop. Braise until pork is fork-tender and easily shreds, about 2.5–3 hours. Check halfway and add a bit more stock or water if liquid gets too low.

Shred and finish

Remove pork to a cutting board and shred with two forks, discarding bay leaves. Skim fat from the braising liquid and return 1 to 1 1/2 cups of the strained cooking liquid to the shredded pork to keep it moist and saucy. Adjust salt to taste (about 1/2–1 tsp additional if needed).

Cook rice: Rinse rice under cold water until water runs mostly clear. In a medium saucepan bring 2 cups water and 1/2 tsp salt to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.

Heat beans: In a small saucepan, warm 1 tsp olive oil over medium heat. Add drained black beans, 1/2 tsp cumin and 1/4 tsp salt. Stir and cook until beans are heated through, 3–5 minutes. If desired, mash a few beans with the back of a spoon to thicken.

Make toreados: Heat 1 tsp vegetable oil in a small skillet over medium-high. Add jalapeño slices and 1/2 cup sliced onion. Cook, stirring occasionally, until charred and softened, 4–6 minutes. Transfer to a bowl and set aside.

Make onion-cilantro relish: Combine 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/8 tsp salt in a small bowl. Taste and adjust lime or salt. Set aside to let flavors meld.

If making crema: Whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1/2 tsp minced chipotle, 1 tsp lime juice and 1/8 tsp salt until smooth. Adjust heat by adding more chipotle if desired. Chill until assembly.

Warm tortillas: Heat a large skillet or griddle over medium. Lightly brush each tortilla with a little oil or butter and warm 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.

Assemble burritos: On each warm tortilla place about 1/2 cup cooked rice (hot), 1/4 cup warmed black beans, 3/4–1 cup shredded barbacoa pork (with some braising liquid), 1/2 cup shredded jack cheese, a few slices of avocado and a spoonful of toreados. Fold sides in, then roll tightly to form a burrito. Repeat for remaining tortillas.

Smother and bake: Preheat oven to 375°F (190°C). Spread about 1/2 cup smoky enchilada sauce in the bottom of a shallow baking dish. Place burritos seam-side down in the dish. Spoon remaining enchilada sauce over the top of each burrito to fully smother (about 1/2 cup sauce per burrito). Sprinkle with additional shredded jack if desired. Bake 10–12 minutes until heated through and cheese is melted.

Finish and serve: Remove from oven and top each smothered burrito with a spoonful of onion-cilantro relish, a drizzle of chipotle crema, and extra toreados if desired. Serve immediately.