Pork Burrito Recipe
slow cooked pork, rice, beans, salsa, cabbage, chipotle mayo, sour cream
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Ingredients
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Pork
Rice & Beans
Toppings
Method
Cooking the Pork
- 1
Prepare the Pork
In a slow cooker, place the pork shoulder. Chop the onion and garlic, and add them to the slow cooker.
- 2
Season the Pork
Sprinkle cumin, chili powder, salt, and black pepper over the pork. Pour in the chicken broth.
- 3
Cook the Pork
Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 4
Shred the Pork
Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker.
Cooking the Rice & Beans
- 5
Rinse the Rice
Rinse the white rice under cold water until the water runs clear.
- 6
Cook the Rice
In a saucepan, combine the rinsed rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- 7
Prepare the Beans
Open the can of black beans, rinse under cold water, and warm them in a small pot over medium heat.
Assembling the Burritos
- 8
Prepare the Tortillas
Warm the flour tortillas in a dry skillet for about 30 seconds on each side until pliable.
- 9
Assemble the Burrito
Layer each tortilla with shredded pork, rice, black beans, fresh salsa, cabbage, chipotle mayo, and sour cream.
- 10
Roll the Burrito
Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top.
- 11
Serve
Cut the burrito in half and serve with additional salsa or sour cream if desired.
