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Home Burrito met pulled pork en rijst

Weekend Pork Mexican Party Meal prep

Pulled pork takes time, but the reward is big: stringy, juicy pork that almost falls apart on its own. Combine that with spiced rice from your rice cooker and wrap the whole thing in a large wheat flour tortilla. This recipe works on a weeknight if you've prepared the pork the day before, but it's also perfect for a relaxed weekend with friends. Everyone builds their own burrito: honest, delicious and fuss-free.

x_ckl_recipe_markerBurrito with pulled pork and rice A hearty burrito filled with slow-cooked pulled pork, spiced rice and fresh toppings. This recipe is worth the effort and will guaranteedly deliver a table full of satisfied faces. How to make a burrito with pulled pork and rice? Main course Mexican 6 servings 30 min 6 hours 8 hours 30 min

Make the dry rub: mix smoked paprika, cumin, garlic powder, onion powder, chili powder, brown sugar, salt and pepper in a bowl. Rub the pork shoulder all over with the dry rub, cover and refrigerate for at least 2 hours. Marinating overnight gives the flavor more depth.
Preheat the oven to 150°C (conventional). Place the pork shoulder in a roasting pan with a lid. Add the beef stock and apple cider vinegar to the bottom of the pan. This keeps the meat moist during the long cook and the vinegar provides a slightly tangy counterpoint to the sweet rub.
Put the covered roasting pan in the oven and cook the meat for 5 to 6 hours at 150°C. The meat is done when you can pull it apart effortlessly with two forks. Remove the pan from the oven and let the meat rest for 15 minutes with the lid on before you start pulling. This gives the juices a chance to redistribute.
Pull the meat apart with two forks. Add a few spoonfuls of the pan juices so the pulled pork stays nice and juicy. Stir the tomato ketchup and a teaspoon of smoked paprika through the meat as a quick homemade flavor boost. Taste and add extra salt or chili powder if needed.
Cook the rice in the rice cooker using a ratio of 1 part rice to 1.5 parts water. Add a pinch of salt and a teaspoon of cumin to the water for extra flavor. The rice cooker will automatically switch to keep-warm once the rice is done, so you can focus on the rest of the preparation.
Make the guacamole: roughly mash the ripe avocados with a fork so there’s still some texture. Add lime juice, finely chopped red onion, fresh cilantro, salt and a pinch of chili powder. Stir everything together and taste. The lime juice also helps prevent the guacamole from browning quickly.
Warm the tortilla wraps for 30 seconds each in a dry frying pan over medium heat. This makes them pliable and prevents them from tearing when you roll them. Keep them warm by wrapping them in a clean tea towel.
Build each tortilla in the middle: start with a generous spoonful of rice, then a portion of pulled pork, followed by guacamole, sour cream, grated cheddar and finally the diced tomato and iceberg lettuce. Don’t spread the filling too close to the edge so you can close the burrito properly.
Fold the sides of the tortilla in, roll the bottom up over the filling and roll the burrito tightly. Cut it in half diagonally for a nice cross-section and serve immediately.

Weekend Pork Mexican Party Meal prep 1.2 kg pork shoulder (boneless) 2 tsp smoked paprika 1 tsp cumin (ground) 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tbsp brown sugar 1.5 tsp salt 1 tsp freshly ground black pepper 150 ml beef stock 2 tbsp apple cider vinegar 3 tbsp tomato ketchup 1 tsp smoked paprika (extra, for the pulled pork) 350 g long-grain white rice 525 ml water 1 tsp cumin (for the rice) 2 ripe avocados 1 tbsp lime juice 0.5 red onion (finely chopped) 2 tbsp fresh cilantro (finely chopped) 0.5 tsp chili powder (for the guacamole) 6 large wheat flour tortilla wraps (25 cm) 150 g grated cheddar 150 ml sour cream 2 tomatoes (diced) 100 g iceberg lettuce (in strips) Roasting pan with lid Rice cooker Two forks Mixing bowl Frying pan Cutting board Sharp knife Rice Cooker rice-cooker Frying Pan frying-pan Mixing Bowl mixing-bowl Chopping Board chopping-board Chicken burrito with rice foodies-kipburrito-met-rijst Burrito bowl met kip foodies-burrito-bowl-met-kip

Recipe

Burrito with pulled pork and rice

A hearty burrito filled with slow-cooked pulled pork, spiced rice and fresh toppings. This recipe is worth the effort and will guaranteedly deliver a table full of satisfied faces.

Course	Main course
Kitchen	Mexican
Servings	6 servings

Preparation time

Preparation time	30 min
Time in oven	6 hours
Total	8 hours 30 min

Equipment

Roasting pan with lid
Rice cooker
Two forks
Mixing bowl
Frying pan
Cutting board
Sharp knife

Ingredients

1.2 kg pork shoulder (boneless)
2 tsp smoked paprika
1 tsp cumin (ground)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tbsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
150 ml beef stock
2 tbsp apple cider vinegar
3 tbsp tomato ketchup
1 tsp smoked paprika (extra, for the pulled pork)
350 g long-grain white rice
525 ml water
1 tsp cumin (for the rice)
2 ripe avocados
1 tbsp lime juice
0.5 red onion (finely chopped)
2 tbsp fresh cilantro (finely chopped)
0.5 tsp chili powder (for the guacamole)
6 large wheat flour tortilla wraps (25 cm)
150 g grated cheddar
150 ml sour cream
2 tomatoes (diced)
100 g iceberg lettuce (in strips)

How to make a burrito with pulled pork and rice?

Make the dry rub: mix smoked paprika, cumin, garlic powder, onion powder, chili powder, brown sugar, salt and pepper in a bowl. Rub the pork shoulder all over with the dry rub, cover and refrigerate for at least 2 hours. Marinating overnight gives the flavor more depth.
Preheat the oven to 150°C (conventional). Place the pork shoulder in a roasting pan with a lid. Add the beef stock and apple cider vinegar to the bottom of the pan. This keeps the meat moist during the long cook and the vinegar provides a slightly tangy counterpoint to the sweet rub.
Put the covered roasting pan in the oven and cook the meat for 5 to 6 hours at 150°C. The meat is done when you can pull it apart effortlessly with two forks. Remove the pan from the oven and let the meat rest for 15 minutes with the lid on before you start pulling. This gives the juices a chance to redistribute.
Pull the meat apart with two forks. Add a few spoonfuls of the pan juices so the pulled pork stays nice and juicy. Stir the tomato ketchup and a teaspoon of smoked paprika through the meat as a quick homemade flavor boost. Taste and add extra salt or chili powder if needed.
Cook the rice in the rice cooker using a ratio of 1 part rice to 1.5 parts water. Add a pinch of salt and a teaspoon of cumin to the water for extra flavor. The rice cooker will automatically switch to keep-warm once the rice is done, so you can focus on the rest of the preparation.
Make the guacamole: roughly mash the ripe avocados with a fork so there’s still some texture. Add lime juice, finely chopped red onion, fresh cilantro, salt and a pinch of chili powder. Stir everything together and taste. The lime juice also helps prevent the guacamole from browning quickly.
Warm the tortilla wraps for 30 seconds each in a dry frying pan over medium heat. This makes them pliable and prevents them from tearing when you roll them. Keep them warm by wrapping them in a clean tea towel.
Build each tortilla in the middle: start with a generous spoonful of rice, then a portion of pulled pork, followed by guacamole, sour cream, grated cheddar and finally the diced tomato and iceberg lettuce. Don’t spread the filling too close to the edge so you can close the burrito properly.
Fold the sides of the tortilla in, roll the bottom up over the filling and roll the burrito tightly. Cut it in half diagonally for a nice cross-section and serve immediately.

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The key to good pulled pork is low temperature and enough time. Don’t be tempted to turn the oven up to speed up the process. The fat and connective tissue in the pork shoulder need that slow heat to fully melt, and that gives the meat its characteristic tender texture. Use the pan juices sparingly but not too little: the pulled pork should be juicy, not watery. Always taste before you start rolling, because a well-seasoned piece of meat makes the difference. The rice cooker keeps your rice warm while you build the rest, so everything can come to the table at once without stress.

Pulled pork keeps well: cover it and store it in the fridge for up to three days, or freeze portions for up to three months. That way you always have a quick meal on hand. Want to vary it? Replace the white rice with brown rice or add black beans as extra filling for more bite. For a spicier version, mix a finely chopped jalapeño into the guacamole. Don’t have a pork shoulder but have chicken thighs? They work great with the same dry rub and cook in about two hours at 160°C. Less waiting, just as tasty.