Spicy Pork Burrito

Instructions

1. 1

   Sear the Pork

   • Pat the pork shoulder cubes dry with a paper towel and season generously with salt and pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the pork in a single layer, working in batches if necessary to avoid crowding the pan.
   • Sear for 5-7 minutes, turning occasionally, until browned on all sides. Transfer the seared pork to a plate and set aside.
2. 2

   Build the Flavor Base

   • Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chipotle powder, ground cumin, dried oregano, and tomato paste. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
3. 3

   Simmer and Shred the Pork

   • Return the seared pork to the pot. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
   • Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 50-60 minutes, or until the pork is fork-tender.
   • Uncover the pot and use two forks to shred the pork directly in the sauce. Continue to simmer, uncovered, for another 5-10 minutes to allow the sauce to thicken and coat the shredded meat.
4. 4

   Prepare for Assembly

   • While the pork finishes, warm your cooked rice and black beans.
   • Warm the tortillas one by one in a dry skillet over medium heat for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds. They should be warm and pliable.
5. 5

   Assemble and Fold the Burritos

   • Lay a warm tortilla on a clean, flat surface. In the lower third of the tortilla, layer approximately 1/2 cup of rice, 1/4 cup of black beans, a quarter of the spicy pork filling, and a sprinkle of shredded cheese.
   • Fold the left and right sides of the tortilla inward over the filling.
   • Bring the bottom edge of the tortilla up and over the filling, tucking it in tightly.
   • Roll the burrito forward to create a snug, sealed cylinder.
6. 6

   Sear and Serve

   • Heat a clean, dry skillet or griddle over medium heat.
   • Place the burrito seam-side down in the hot pan. Cook for 2-3 minutes until the bottom is golden brown and crispy. This helps seal the burrito.
   • Flip and cook the other side for another 2-3 minutes until equally golden.
   • Serve immediately with optional toppings like sour cream, salsa, guacamole, or fresh cilantro.