South Of The Border Burrito Recipe

Prep and sear

Pat pork shoulder dry and cut into 3–4 large chunks. Season evenly with 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano. Heat 2 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork on all sides until deeply browned, about 3–4 minutes per side; work in batches if necessary. Transfer pork to a plate.

Braise

Reduce heat to medium. Add minced garlic to the pot and sauté 30 seconds until fragrant. Return pork to the pot. Pour in 1 cup orange juice and 1/4 cup fresh lime juice, add 2 bay leaves, and bring to a simmer. Add enough water to come about halfway up the pork if needed (not more than 1 cup). Cover, reduce heat to low and braise gently for 2 to 2.5 hours, until pork is very tender and pulls apart easily. Alternatively, roast in a 300°F (150°C) oven covered for the same time.

Shred and crisp

Remove pork and discard bay leaves. Shred meat with two forks. Skim off excess fat from the braising liquid; reserve 1/4 cup of the cooking liquid. Return shredded pork to the pot or a rimmed baking sheet, toss with reserved cooking liquid to keep moist. For authentic texture, spread shredded pork on a rimmed baking sheet and roast at 425°F (220°C) for 10–12 minutes to crisp edges, turning once. Keep warm.

Rinse 1.5 cups brown rice under cold water until water runs clear. In a medium saucepan bring 3 cups water to a boil with 1/2 tsp salt and 1 tbs oil or butter. Add rice, stir, reduce heat to low, cover tightly and simmer gently 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes. Fluff with fork and keep warm.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 small finely chopped onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic, 1/2 tsp ground cumin and 1/2 tsp chili powder; cook 30 seconds. Add 2 cups rinsed canned black beans and 1/2 cup vegetable broth (or water). Bring to a simmer, reduce heat and cook gently 6–8 minutes to thicken slightly. Lightly mash about 1/3 of the beans with the back of a spoon for a creamier texture. Season with 1/2 tsp salt and additional pepper to taste. Keep warm.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable.

Assemble burritos: Lay a warm tortilla flat. Spoon about 1/3 cup cooked brown rice down the center, followed by 1/3 cup black beans, and 4–6 oz shredded pork (about 3/4 to 1 cup). Add 1/4 cup shredded cheese, a small handful (about 1/3 cup) shredded romaine, 1–2 tbsp pico de gallo or salsa, a dollop (about 1 tbsp) sour cream and sprinkle 1 tbsp chopped cilantro. Squeeze a little lime juice and add hot sauce if desired.

Fold burrito: Fold short ends in, then roll tightly from one long side to the other to enclose filling. For a crisp finish, place seam-side down in a hot lightly oiled skillet or on a grill press and cook 1–2 minutes per side until light golden and sealed. Slice in half and serve with extra salsa, lime wedges and remaining cilantro.