Pulled Pork Burritos

Cook Time 5 hours

Servings 4-6


2 tbs. olive oil
1 kg pork shoulder, tied
1 carrot, cut into three
1 onion, cut into 4
4 clove garlic, left whole
2 bay leaves
4 stalks of coriander including roots
1 heaped tsp. cumin powder
1 heaped tsp. smoked paprika
20g chipotles chillies in adobo sauce (a combination of the chilli and sauce chopped together)
400g of tomato puree
3 cups chicken or beef stock
1 tomato, diced
1 red onion, diced
1 red capsicum, diced
1 clove garlic, finely minced
½ chilli, finely chopped
1x 400g can of red kidney beans, drained
Juice and zest of lime
1 tbs. olive oil
1 tbs. olive oil
1 onion, finely chopped
4 stalks of coriander including roots, finely chopped
1 tsp. cumin
1 tsp. turmeric
1 tomato, diced
3 cups long grain rice, washed
6 cups water
Large soft tortillas
Cheddar cheese, grated
Iceberg lettuce, shredded


Pre heat the oven to 160C.

Heat oil in a large oven safe casserole pan. Season the pork with salt and pepper and seal on both sides until golden brown. Remove from the pan before adding the carrots, onion, garlic, bay leaves and coriander. Cook for 5 minutes then add the spices. Stir to coat the vegetables in the spices then return the meat. Add the chipotle chillies, puree and stock and bring to the boil. Place the lid on the pan and cook in the oven for 4 hours and until the meat falls apart.

Once cooked, shred the meat. If the sauce is thin place back on the stove and gently reduce for 5 – 10 minutes and thickened. Place the shredded meat back into the sauce.

For the rice, heat oil in a saucepan and add the onion and coriander. Cook for 4 minutes before adding the spices. Cook for another 2 minutes and then add the tomato and rice. Coat rice in the onion mixture and cover with water. Season with salt and cook for 15-20 minutes on a medium to low heat.

Favourite accompaniments. Wrap and then serve.


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