Pulled Pork Burritos

There is a bit of time needed for this, but most of it is the slow cooking of the pork and the rest can be taken care of in the last hour or so. And the results are more than worth it. For the pork I allow eight hours in the slow cooker or four in a low oven.

What you end up with is slow cooked pork, a grilled corn and tomato salsa, rice with onion, and guacamole. {A very zingy guacamole with lots of lemon and salt btw}. The sides are optional, but going all out with rice, beans, salsa, and guacamole makes for an amazing feast and is actually pretty healthy too.

For the pulled pork:

  • one large pork shoulder, on the bone if possible
  • 1 tbsp each of cumin seeds, coriander seeds, and fennel seeds {or you could use ground spices}
  • 2 tbsp smoked paprika
  • two onions, quartered
  • two lemons, quartered
  • a few tablespoons olive oil
  • salt and pepper to taste

For the rice:

  • 3 cups of uncooked long grain rice
  • 1 large onion, finely sliced
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika {pimenton}
  • 50 g butter {or leave out for the vegan version}
  • a little salt and pepper to taste

For the corn salsa:

  • about 4 corn cobs, husks removed
  • some cherry tomatoes, about a handful, halved
  • half a red onion, finely diced
  • a little fresh coriander, finely chopped
  • one small chilli, finely chopped seeds in or out, however hot you like it}
  • juice of one lemon or lime
  • a few tablespoons olive oil
  • salt and pepper, to taste

For the guacamole:

  • 2 avocados
  • one spring onion or green shallot, thinly sliced
  • a little fresh coriander, finely chopped
  • juice of one lemon or lime
  • a pinch of sea salt

To serve:

  • warmed tortilla’s
  • shredded cheese
  • sauteed onions, capsicums, and beans {fry some onion in a little olive oil, add some tinned beans, passata, chilli flakes or hot sauce, and season with salt and pepper.}
  • spicy sauce, e.g. chipotle

Turn the oven on to about 200 C. Lightly toast the cumin, coriander, and fennel seeds in a dry pan until they become fragrant. Tip into a pestle and mortar and grind them well. To  the mortar add the paprika, salt and pepper, mix to combine and rub into the pork. Drizzle a little oil onto the pork and massage the spices all over the meat. Add to the roasting pan with some more oil, the onions and lemons, and put it into the oven uncovered. After about thirty minutes cover with foil and reduce the temperature to low, about 140 C. Cook like this for another three-and-a-half hours. About an hour before the pork is ready start with the rice and salsa.

If using a slow cooker begin well in advance. Rub the meat well with the spices and seasoning, and place on a bed of sliced onion and a bottle of passata or tomato sauce {the pasta kind}, and cook on high for eight hours.

For the rice put the rice into a rice cooker and cook according to the manufacturer’s directions, or you can boil the rice until it’s done. If you boil it make sure you drain and rinse it well. When the rice is cooked heat a large fry pan, add the olive oil, and then the finely sliced onion. Saute gently for about five to ten minutes on a medium heat. Add the ground cumin and paprika and stir through the onion. Fry for a couple of minutes, then add the cooked rice. Stir well to coat the rice with the cumin and onion mixture. Put a knob of butter on the rice and stir to melt through, then season with a little salt and pepper.

For the salsa heat a fry pan or griddle pan over a high heat. In the dry pan cook the corn cobs, turning frequently, until they are cooked through and a little blackened in places. This should take about fifteen to twenty minutes. When the cobs have cooled enough to handle, slice the kernels off with a sharp knife and place in a large bowl. To the corn add the remaining ingredients for the salsa, toss well to combine, and set aside.

Put the avocado flesh in a bowl, add the chopped onion and coriander, and using a fork, mash it all until it’s mostly smooth. Add the lemon juice and salt, stir through, and check for seasoning.

When the pork is ready transfer it to a large plate, and using two forks, pull the meat apart into large pieces. {Discard any fatty bits}. Spoon some of the cooking juices over the meat, and it’s now ready to serve.

Top a warmed tortilla with some guacamole, pulled pork, rice, salsa, and any other toppings you like, and enjoy.

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