Burrito Recipe

Prepare the Potatoes

Wash and dice the potatoes into small cubes.

Season and Cook

In a large skillet, heat olive oil over medium heat. Add the diced potatoes, salt, black pepper, paprika, and garlic powder. Cook for about 20-25 minutes, stirring occasionally, until the potatoes are golden brown and tender.

Prepare the Pork

Rub the pork shoulder with smoked paprika, salt, and black pepper. Place in a slow cooker.

Cook the Pork

Pour barbecue sauce over the pork. Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender and easily shredded.

Shred the Pork

Once cooked, remove the pork from the slow cooker and shred with two forks. Mix the shredded pork with the remaining barbecue sauce.

Scramble the Eggs

In a skillet, crack the eggs and scramble them over medium heat until fully cooked.

Sauté the Vegetables

In the same skillet, add chopped bell pepper and onion. Sauté for about 5 minutes until soft.

Assemble the Burritos

Warm the tortillas slightly in a separate pan. On each tortilla, layer pulled pork, scrambled eggs, sautéed vegetables, and cheddar cheese. Drizzle with chipotle aioli.

Roll the Burritos

Fold in the sides of the tortilla and roll tightly from the bottom to the top.