Street Food Fusion BBQ Carnitas Burrito

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1 cup barbecue sauce (homemade or store
• bought) 3. 2 tbsp chili powder 4. 1 tbsp paprika 5. 1 tbsp ground cumin 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. Salt and pepper, to taste 9. 8 large flour tortillas 10. 2 cups shredded Monterey Jack cheese 11. 3 cups shredded romaine lettuce 12. 1 cup pico de gallo 13. 1 avocado, diced 14. 1 cup sour cream 15. 1 lime, cut into wedges

Instructions

1. In a large bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly onto the pork shoulder.
2. Preheat your grill or smoker to 300°F (150°C) and place the pork on the grates. Cook for approximately 4 hours or until tender and pulls apart easily with a fork.
3. Remove the pork from the grill and shred it using two forks, discarding any excess fat.
4. In a large bowl, toss the shredded pork with barbecue sauce until evenly coated.
5. Warm the tortillas on the grill for about 10 seconds on each side or in the microwave for 20 30 seconds.
6. Assemble the burritos by adding a layer of shredded pork, cheese, lettuce, pico de gallo, avocado, and a dollop of sour cream. Finish with a squeeze of lime juice.
7. Fold in the sides of the tortilla and roll tightly to seal in the flavors.
8. Slice each burrito diagonally and serve immediately.

Chef’s Insight

Don't be afraid to experiment with different types of meat or sauces for a unique twist on this recipe.

Notes

This recipe is a creative twist on traditional carnitas and street food-style BBQ fusion. The combination of flavors will transport you to the lively atmosphere of a California taco truck.