Burrito with pulled pork and Mexican blend
Ingredients
- 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
Preparation
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.
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.
After this time, remove the cover, increase the oven temperature to 180ºC, and bake it for about 30-40 minutes.
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.
Shred the cooked meat with a fork and mix it with the sauce that formed during baking.
Arrange the meat with vegetables on a warm tortilla and roll it up. Serve with yogurt mixed with freshly chopped cilantro.
