Pulled pork seems to be everywhere. From high end places to fast food joints, plenty have a pulled pork option on the menu.
There are plenty of recipes out there with smokers and barbecuing required. My recipe uses a slow cooker (AKA crock pot) and can be left unattended for most of the day. Even the cooking part is just “dump in the pot” and the ingredients are standard stuff. A word on the balsamic vinegar though, use the cheap stuff. You won’t get any benefit by the time it’s cooked down.
The pulled pork is great on it’s own, but this recipe wraps it in a crisp burrito shell for the contrast of crunch tortilla and tender meat. Perfect for dinner or lunch.
bbq pulled pork burrito
Ingredients
- 1 kg boneless pork shoulder
- 250 ml balsamic vinegar
- 250 ml tomato ketchup
- 250 ml light soy sauce
- 250 ml honey
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tin red kidney beans
- Flour tortillas and salad to serve
Instructions
- Combine all the ingredients in the slow cooker and cooker for at least 12 hours.
- When ready, shred the meat with forks. If the sauce is a little thin, pour the remaining sauce into a sauce pan and boil rapidly until thickened.
- Scatter the pork 'n' beans in a tortilla and drizzle with extra sauce. Fold both sides in and the top and bottom over. Put seam side down into a hot pan until browned, flip and cook on the other side. Serve with salad.
PS. Quick horn toot: pleased to be included in this list of top food blogs.
