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
Better version
Slow-cooked pork shoulder with a spice rub, homemade lime rice and fresh salsa.
Per serving£3.25
Total cost£13.00
Time4 hr 25 min
Ingredients for 4
- Pork
- 800 g pork shoulder , boneless
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp ground cumin
- Rice
- 150 g long-grain rice
- 1 lime , juiced
- 400 g tinned black beans , drained
- 4 large flour tortillas
- Salsa
- 2 tomatoes , diced
- 1 red onion , finely diced
- 1 handful fresh coriander , chopped
Method
- Rub the pork with paprika, sugar and cumin, then slow-roast covered at 150C fan for around 4 hours until it shreds easily.
- Shred the pork with two forks and mix with the resting juices.
- Cook the rice, then stir through lime juice and a little chopped coriander.
- Make the salsa by combining tomatoes, red onion, the rest of the coriander and a squeeze of lime.
- Warm the black beans through with a pinch of cumin.
- Warm the tortillas, layer rice, beans, pork and salsa, then roll into tight burritos.
Equipment
- roasting dish
- saucepan
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.
