The day is icy and snowy so I didn’t want to set foot outside. That would mean using whatever was on hand. I had a small pork roast and thought it would be good to put on to slow roast, but I wanted something aromatic and a little spicy. Maybe roast it with garlic onions and something like cumin and all spice? So, without having anything else in mind I put the pork on and would decide what to do with it later?………………………..OK – now it’s later and decisions have been made. I put the pork on for slow roasting and after looking in my fridge, found 3 peppers and some limes. Decision made – burritos! Have to say that I always make chicken fajitas and never used pork for an actually tortilla roll-up? I’ve used similar ingredients for pork stews and soup type dishes but never like this. I am up for the challenge and feel pretty good that they will be, pretty good!
Firstly: to make the flour tortillas click on January 8th or type flour tortilla in search box to the right for a step by step recipe . I always make the tortillas as soon as I can. (Put the pork on first however).
For the Slow Cooked Pork: Preheat oven 275*
You will need: 1 3lb boneless pot roast, 2 small onions, 5 garlic cloves, 2 chipotle peppers (dry-smoked jalapeno peppers that come in a can of adobo sauce – find in ethic or international section of supermarket or specialty shop), 1 tb sauce from chipotle pepper can, 1 cup white wine, 1 cup chicken or vegetable broth, 1 tsp allspice, 1 tsp cumin, 1 tb olive oil salt and freshly ground black pepper for seasoning meat.
Use a heavy pot with a lid that will be a snug fit for the pork (mine barely fit!). Put pot on high heat and add oil. Season meat all over with salt and pepper and place in the hot oil.
Saute on all sides until brown (I flipped the meat four times). Take meat out of pot and set aside (I usually put it on the underside of the pot lid). Turn heat under pot down to low. Dice onions and smash each clove of garlic with a big knife. Add to pot and mix to pick up the color in the pot and add spices, mix. Add wine, stock, chipotle and turn heat back up to high. Add meat.
When liquid boils transfer to oven for 3 to 3 1/2 hours or until the meat falls apart when you pull a piece off. Take meat out of pot, set aside and tent with foil until it cools down enough for you to start “pulling” the meat apart. The liquid left in the pan will be very flavorful and a shame to waste SO…..you could do a couple of things here: make a whole different meal by shredding the pork, put it back in the sauce and serve over rice OR store it until you need it for another recipe (I will think of something to do with it since I choose the latter option). Freeze for up to 3 months (or until I tell you to thaw it for another recipe!).
For the Smokey Peppers – you will need: 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper (or whatever color you have got – don’t get too hung up on color), 1 jalapeno pepper, 1 chipotle peppers, 1 tb adobo sauce from chipotle can, juice of 1 lime, 2 tb olive oil.
Slice all bell peppers length-ways into 1/4″ stripes and place in bowl or Pyrex dish. Slice jalapeno and juice your lime. Add to peppers. Chop the chipotle peppers and add to bowl along with adobo sauce and olive oil. Mix everything together and let marinate for at least 1 hour. When you are about 15 minutes away from dinner, put a big saute pan (12″) on high heat and add 2 tb olive oil. Let the pan get hot and add the peppers.
There will be a loud sizzling – don’t be alarmed, AND your eyes may water OR, the smoky chipotle may make you cough a little. All part of making something fantastic. Stir-Fry for about 6-7 minutes or until the pepper’s edges begin to char. Turn off pan and get ready to assemble your burritos.
Other Ingredients needed for assembly: 1 1/2 cups grated cheese, fresh spinach leaves, sour cream, 1 can (14oz) refried beans Or cooked and mashed pinto beans, hot sauce (I use Tapatio – see pantry section on the right-hand side of my blog).
To assemble burritos: Put warmed flour tortilla (warm directly on your oven rack at 350* for 1 minute or so) on plate, add line of beans, pulled pork, peppers, spinach, cheese, sour cream and hot sauce. Fold tortilla and eat with your hands (or knife and fork if you are a messy burritos eater like me!)