Carnitas-Stuffed Firecracker Burritos

Allergens

Gluten (in tortillas), Dairy (Monterey Jack cheese)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups pork stock or chicken broth
• 2 tbsp olive oil
• 2 cups cooked white rice
• 4 large flour tortillas
• 1 cup grated Monterey Jack cheese
• 1 cup salsa verde
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish

Instructions

1. In a large pot, heat olive oil over medium high heat. Add onion and garlic, sauté until translucent.
2. Add cumin, smoked paprika, chili powder, ground coriander, salt, and pepper stir to combine.
3. Add pork cubes to the pot and cook until browned on all sides. Pour in pork stock or chicken broth, bring to a boil, then reduce heat to low and simmer for 2 hours or until pork is tender and pulls apart easily with a fork.
4. Remove pork from the pot and shred using two forks. Set aside.
5. Preheat oven to 375°F (190°C). Place tortillas on a baking sheet and warm in the oven for 2 3 minutes.
6. Spread cooked rice on each warmed tortilla, then top with shredded pork, salsa verde, and Monterey Jack cheese. Roll up tightly and place seam side down on the baking sheet.
7. Bake for 10 12 minutes or until crispy and golden brown. Remove from oven and let rest for a minute before slicing in half.
8. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Use high-quality pork shoulder for maximum flavor and tenderness in the carnitas.

Notes

Adjust the spice level according to your preference by adding more or less chili powder and smoked paprika.