Slow Roasted Pork Burritos With Pineapple Salsa
Killer slow roasted pork burritos with sweet and spicy pineapple salsa.
Total Steps
7
Ingredients
25
Tools Needed
1
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Simmer + SauceIngredients
- 2 cups fresh pineapple, cored and small dice
- 1 red bell pepper, deseeded and small dice
- 1 small jalapeño, deseeded and small dice
- 1/4 cup yellow onion, small dice
- 1/3 cup cilantro, finely chopped
- 1 plum tomato, deseeded and finely chopped
- 1/4 teaspoons salt
- black pepper(optional)
- 1 teaspoons white vinegar
- 3 pounds pork shoulder or pork butt
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 3 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- 1 lime, juiced
- 1 tablespoons Extra Virgin olive oil
- 1 14.5-ounce can diced tomatoes, well drained
- 6 large flour tortillas
- 1 cup brown rice, cooked
- 1 14.5-ounce can black beans, rinsed and well drained
- 1/4 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro leaves
- pineapple salsa
Instructions
Step 1
For the Salsa:
Step 2
In a small mixing bowl add the pineapple, bell pepper, jalapeño, onion, cilantro, tomato, salt, pepper and vinegar. Mix well to incorporate. Place in the refrigerate until needed.
Step 3
For the Pork:
Step 4
Trim the pork of excess fat. Cut into smaller 4-inch cubes. Set aside.
Step 5
In a medium bowl add the salt, pepper, cumin, chili powder, onion powder and garlic powder. Add the pork and using your hands, toss well to coat. Add the lime juice and olive oil and mix well.
Step 6
Place the pork and the tomatoes in a slow cooker. Set to “high” and cook for 4 hours. Once the pork is done, use a fork to shred.
Step 7
Assembling the Burritos: Heat the tortilla for about 15 seconds in the microwave. Place a small amount of shredded pork in the middle forming a rectangle. Place some brown rice on top, followed by some black beans, cheese and cilantro. Roll as tightly as possible, tucking in the ends mid-way through. Serve with pineapple salsa on the side.