Pulled pork burrito

I cooked this after returning from our trip to America last year and everyone raved about it.  Some people ‘wrapped’ it and some people were happy to eat it on the Red Mexican rice so it is a pretty flexible main course.  That’s the beauty of this type of Mexican food.  You can make it a casual buffet style meal or posh it up a bit and serve it on individual plates.  I will probably do a combination of both for this lunch.

The pork has a fabulous smokey flavour from the Chipotle Chillies in Adobo sauce which you can buy in a can from Fireworks.  You can’t substitute anything else but it’s worth it.  I have tried a couple of different brands but they were not the same.  One brand seemed to have more chilli and less sauce, the other is the opposite.  Obviously the one with more chilli is hotter but as the sauce is also hot it is difficult to give an accurate measurement in the recipe.

Nobody complained that it was really hot when I used the brand with more chillies.  I initially served just the meat thinking the sauce was too hot but they asked for more!  If you are not sure about what quantity to use then start with just a couple of the chillies with one tablespoon of the sauce and puree it before adding to the meat.  Remember, you can always add more later.

Great served with a fresh salsa and sour cream.  I am serving it with my Watermelon salad here and Forbidden red Mexican rice.

Make the day ahead if possible.

Ingredients:  Serves 8

2 tbs. olive oil
1.5 kg pork shoulder, unrolled with rind and fat removed.  Cut into about 3 large portions.
2 carrots, diced
2 onions, diced
4 clove garlic, chopped
2 bay leaves
4 stalks of coriander including roots
2 tsp. cumin powder
2 tsp. smoked paprika
80-100g chipotle chillies in adobo sauce (or half a can, pureed.  See note above)
1  x 400g can diced tomatoes
1-2 cups chicken or beef stock to just cover

Method:

1. Heat oil and brown meat in batches until coloured.  Remove from pan.
2. Add diced vegetables, reduce heat and cook 5 minutes
3. Add spices and cook another 5 minutes
4. Then add all other ingredients and bring to boil
5. Return meat into sauce and add stock to just cover.
6. Cover with a cartouche (paper circle)
7. Cook @ 130°C for 5 hours until meat falls apart
8. Shred with a fork, reduce sauce a little if required and return meat to pan.
9. Serve with fresh salsa, rice, warm tortilla and sour cream.

If you are cooking a larger quantity increase the dried spices to heaped teaspoons and tomatoes to two cans.  The rest of the quantities are perfect for up to 3kg pork.