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Burrito with pulled pork and Mexican blend

Main dishes
7 hours + marinating time


  • Hortex Mexican blend 2 packages
  • Pork shoulder 1 kg
  • Wheat tortillas 12
  • Thick natural yogurt 150 ml
  • Oil 2-3 tablespoons
  • Tabasco sauce 1 teaspoon
  • Fresh cilantro
  • Water 250 ml
  • Salt 1 teaspoon
  • Sweet paprika powder 2 teaspoons
  • Granulated garlic 1 teaspoon
  • Chili powder 1 teaspoon
  • Ground cumin 1 teaspoon
  • Ground coriander 1 teaspoon
  • Olive oil 3-4 tablespoons
  • Salt 1 teaspoon


Step 1

Place the pork shoulder in a bowl, pour the brine over it, and leave it in the fridge overnight. Mix the ingredients for the marinade together.

Step 2

The next day, remove the meat, pat it dry, and rub it thoroughly with the marinade. Transfer the meat to a baking dish, cover it, and place it in an oven preheated to 125ºC, and bake it for 6 hours.

Step 3

After this time, remove the cover, increase the oven temperature to 180ºC, and bake it for about 30-40 minutes. 

Step 4

Meanwhile, in a large frying pan with heated oil, fry the ingredients from two packages of Mexican blend, and season with salt and Tabasco sauce at the end. 

Step 5

Shred the cooked meat with a fork and mix it with the sauce that formed during baking.

Step 6

Arrange the meat with vegetables on a warm tortilla and roll it up. Serve with yogurt mixed with freshly chopped cilantro. 

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