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
Contains alcohol
Ultimate version
Beer-braised chipotle pork shoulder, coriander-lime rice, charred salsa and griddled burritos.
Per serving£6.00
Total cost£24.00
Time5 hr 35 min
Ingredients for 4
- Pork
- 1 kg free-range pork shoulder , bone in
- 2 chipotle in adobo , chopped
- 1 tbsp ground cumin , toasted
- 1 tbsp dried oregano
- 330 ml lager or Mexican beer
- 1 orange , juiced
- Rice
- 200 g basmati rice
- 2 limes , juiced
- 250 g dried black beans , soaked overnight
- 4 large flour tortillas
- Salsa
- 4 vine tomatoes , for charring
- 1 jalapeno
Method
- Rub the pork with toasted cumin, oregano, chipotle and salt and leave overnight if you can.
- Sear the shoulder all over, then braise with the beer and orange juice, covered, at 140C fan for around 5 hours until falling apart.
- Simmer the soaked black beans with a little of the braising liquor until creamy.
- Char the tomatoes and jalapeno under a hot grill, then blitz into a smoky salsa with lime and salt.
- Cook the basmati and fold through lime juice and coriander.
- Shred the pork and reduce its braising liquid into a glaze to coat it.
- Build each burrito with rice, beans, pork and salsa, roll tightly, then griddle seam-side down until crisp and golden.
Equipment
- heavy casserole
- grill or griddle
- saucepan
- blender
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.
