Pork Burritos

Makes about 8 burritos

If you have not tried to make meat fillings for tacos or burritos with your own seasonings rather than the packaged varieties, you really should. It is far superior. In this recipe, which is based on one I found in a Mexican cookbook, the pork butt is first simmered, then roasted, and finally reheated. It is much easier to make than it sounds. Prepare the meat on a day off, or it can be done in stages on different days. The final cooking adds more flavor and is the best way to reheat the meat, but is not essential. This recipe can easily be halved or doubled. The meat filling can also be used for tacos. If pork is not your thing, see the similar and related recipes for beef burritos. Although the process is similar, the beef does not require roasting, reducing preparation time.

Ingredients

First Cooking

• 1 bone-in pork butt, about 2 pounds
• Water as needed
• 1 medium onion, cut in half
• 4 large garlic cloves
• 1 teaspoon dried oregano, crushed
• 1 teaspoon cumin
• Salt and pepper to taste

Place pork with enough water to cover in stock pot. Add remaining ingredients. Bring to boil; reduce heat, cover and simmer for 2 to 2-1/2 hours or until pork is tender. Drain and follow directions for second cooking. (If desired, freeze the drained broth for soup, sauce or other future preparation.)

Second Cooking

• Cooked and drained pork butt
• Garlic powder
• Onion powder
• Cumin
• Dried oregano
• Salt and pepper to taste

Place meat in baking or roasting pan. Sprinkle with seasonings. Bake at 350° F for at least 45 minutes, or until meat is easily removed from bones. While still warm, shred with fingers or 2 forks. You will have about 4 cups. Meat can be used at this point. It can also be refrigerated or frozen for later use. For extra flavor and interest, continue with the next step.

Final Cooking

• Olive oil
• 1 cup finely chopped onion
• 4 large cloves garlic, minced
• 2 tablespoons chopped canned chiles
• 1 medium tomato, chopped
• Shredded pork
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• 2 teaspoons cilantro
• Salt and pepper to taste

Heat enough oil to cover bottom of large sauté or fry pan over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add garlic and cook an additional minute. Add the chopped chiles and tomato; stir and cook about 2 minutes. Add the shredded pork and seasoning. Stir well to combine; cover pan and cook over medium heat until hot.

Additional Ingredients

• Flour tortillas

Optional Garnishes

• Guacamole (see the similar and related recipes)
• Tomato salsa (see the similar and related recipes)
• Chopped onions
• Sour cream
• Chopped chiles
• Shredded cheese, such as Monterey Jack or sharp cheddar

Warm the tortillas in the microwave or oven. Place some meat mixture in each, add optional garnishes and wrap. Serve immediately.

Print Recipe

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Pennsylvania Dutch Saying

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