Slow Roasted Pork Burritos
These Burrito's are not gigantic, sure. But they're a portion size I've always been happy with. Two of these are great to wrap up and bring to work.
One 3 - 4 lb Pork Shoulder (this also works well with ribs)
3-4 tbsp Olive oil
1 tbsp Kosher Salt
1 tbsp Sharp Paprika
1 tbsp Black Pepper
3 - 4 cloves of Garlic, Crushed or Minced
(any other spices you enjoy, throw them in!)
Mix the spices with the oil and garlic, and coat the pork with the mixture. Line the bottom of a Dutch Oven (or a roasting pan covered with Tin Foil) with sliced onions. This keeps the shoulder raised above the bottom of the pan.
Pour in 1/2 to 1 inch of beer (or stock, or wine, or juice, or soda, or water).
Cover and place in a 210°F oven for 10 - 12 hours.
The roast is done when it falls apart nicely with little effort. You can chop it or shred it with forks.
After I shred it, I like to finish it off with a little extra Salt, some Vinegar, and Lime Juice. All to Taste, of course.
BASIC RICE RECIPE
Add 1 cup of rice into a pot. Add the amount of water recommended on the bag. If there is no recommendation, I usually go for a 1:2 ratio. 1 cup rice, 2 cups water. But that may not always work.
Add 1 tsp of Salt and Chili Powder.
Bring the mixture to a boil, then once it starts to roll over immediately turn your burner to Low and cover for 10 minutes. If it starts to bubble over the cover of the pan, just take it off the heat for a few seconds to let it settle.
After 10 minutes, take the pot completely off the heat, but don't open the lid! Wait another 10 minutes to let the rice finish cooking off the heat.
Perfect rice every time (for me at least.)
Do I really need a recipe for this bit? In this video I used White onion, sour cream, cilantro, salsa (yes, from a jar,) rice, and pork. Use whatever you like! See the video how on how I like to wrap it.