Slow Roasted Pork Burritos With Pineapple Salsa
For the Salsa:
2 cups fresh pineapple, cored and small dice
1 red bell peppers, deseeded and small dice
1 small jalapeño, deseeded and small dice
1/4 cup yellow onion, small dice
1/3 cup cilantro, finely chopped
1 plum tomato, deseeded and finely chopped
1/4 teaspoon salt
black pepper to taste
1 teaspoon white vinegar
For the Slow Roasted Pork:
3 pounds pork shoulder or pork butt
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
juice of 1 lime
1 tablespoon Extra Virgin olive oil
1 (14.5-oz) can diced tomatoes, well drained
For the Burritos:
6 large flour tortillas
1 cup brown rice, cooked
1 (14.5 oz) can black beans, rinsed and well drained.
1/4 cup shredded white cheddar cheese
1/4 cup fresh cilantro leaves
pineapple salsa, for serving
For the Salsa:
In a small mixing bowl add the pineapple, bell pepper, jalapeño, onion, cilantro, tomato, salt, pepper and vinegar. Mix well to incorporate. Place in the refrigerate until needed.
For the Pork:
Trim the pork of excess fat. Cut into smaller 4-inch cubes. Set aside.
In a medium bowl add the salt, pepper, cumin, chili powder, onion powder and garlic powder. Add the pork and using your hands, toss well to coat. Add the lime juice and olive oil and mix well.
Place the pork and the tomatoes in a slow cooker. Set to “high” and cook for 4 hours. Once the pork is done, use a fork to shred.
Assembling the Burritos: Heat the tortilla for about 15 seconds in the microwave. Place a small amount of shredded pork in the middle forming a rectangle. Place some brown rice on top, followed by some black beans, cheese and cilantro. Roll as tightly as possible, tucking in the ends mid-way through. Serve with pineapple salsa on the side.