I am completely and utterly obsessed with Pork Burrito's at the moment. We have a couple of places near my office in Farringdon (Daddy Donkey, Burrito Bros) that have absolutely transformed the Beef/Chicken Burrito that we all know and love and basically, I want in. Anyway, after a...
...number of trial runs I'm finally down to a recipe that I'm really happy with so give it a stab and let me know if you have any variations.
Cooking time is about 3 hours on this so I'd suggest cooking the pork the night before - it can sit in your fridge wrapped up getting all sexy : )
Ingredients:: Serves 4 people
Pulled-Pork
1 x Shoulder of Pork (Any size)
1 x Bottle of decent Smokey BBQ sauce
1 x Large Red Onion - finely chopped
2 x Handfuls of Chopped Chorizo - finely chopped
Green Rice
400g Basmati Rice
1 x Clove of Garlic
1 x Small Onion
2 x Handfuls of Coriander
2 x Handfuls of Spinach/Parsley
4 x Tbsp Olive Oil
600ml Chicken/vegetable Stock
Salsa (or buy a fresh Salsa)
20 or so Cherry Tomatoes - quartered/halved
Half a Red Onion - chopped finely
1 x Handful of Chopped Coriander
Half a Garlic Clove - crushed
1 x Lime
1 x Small Red or Green Chilli (deseeded if desired) /pussayyyy
Guacomole (or buy a fresh one - none of that Old El Paso jarred bollocks)
2 x Ripe Avocados
1 x Lemon
1 x Heaped Tbsp Creme Fraiche/Soured Cream
1 x Small Chilli (deseeded if desired)
+ 8 Large Flour Tortillas
1 x Small tub of Soured Cream or Creme Fraiche
1. Firstly turn your oven to 150 degrees. Get a big frying pan and brown the meat whole. This will help give it the smokey flavour. Then whip that out and fry the Chorizo & Red Onion until soft and brown. Then grab an oven proof dish and rip off a sheet of foil big enough to wrap the meat up well. Place the meat in the middle of the foil and pour over the Onion's, Chorizo & the whole bottle of BBQ sauce - Wrap it all up nice and tightly in the foil. This can then go in the oven for 3 hours.
2. For the Green rice, blend together the Coriander, Spinach/Parsley, Garlic, Onion & Olive Oil to make a green paste. 30 minutes before the pork is ready, fry the paste in a saucepan on a low temperature for 4 or 5 minutes, being careful not to let it catch or burn. Then add the rice & stock, plop the lid on and cook for about 20 minutes.
3. For the Salsa, put all the ingredients in a mixing bowl and squeeze over the juice of the lime with a good lug of Olive oil (about 2 Tbsp). Use your hands to scrunch all the ingredients together or mix well with a wooden spoon.
4. For the Guacamole, half the avocados, whip your nut out and spoon the green stuff into a bowl. Add the juice of half a lemon, the chopped chilli, and Creme Fraiche then mash it up with a fork. Done.
5. When the Pork is cooked, use 2 forks to shred the meat up in to small chunks. Warm the wraps up in the microwave and serve everything up as desired!
