Mains
Mexican
MexicanPulled Pork Burrito
Tender pulled pork wrapped up with rice, beans and salsa, three ways. The basic uses pre-cooked pork for speed, while the ultimate slow-cooks a spice-rubbed shoulder and builds everything from scratch.
Dairy-free
Nut-free
Budget version
Tinned or pre-cooked pulled pork, microwave rice and jarred salsa in soft tortillas.
Per serving£1.75
Total cost£7.00
Time20 min
Ingredients for 4
- 400 g pre-cooked pulled pork , with sauce
- 250 g microwave long-grain rice
- 400 g tinned kidney beans , drained
- 4 large flour tortillas
- 6 tbsp jarred tomato salsa
- 1 tsp ground cumin
- salt and pepper , to taste
Method
- Heat the pulled pork in a pan until piping hot.
- Microwave the rice, then stir through the kidney beans and cumin and warm through.
- Warm the tortillas briefly in a dry pan or microwave.
- Spoon rice and beans, pork and salsa down the centre of each tortilla, then fold in the sides and roll up tightly.
Equipment
The three ways, side by side
Budget
Tinned or pre-cooked pulled pork, microwave rice and jarred salsa in soft tortillas.
Better
Slow-cooked pork shoulder with a spice rub, homemade lime rice and fresh salsa.
Ultimate
Beer-braised chipotle pork shoulder, coriander-lime rice, charred salsa and griddled burritos.
