Tex-Mex Pulled Pork Burritos
DAIRY
FREE
PALEO
DIET
In this dish, tender, slow-cooked pork is blanketed in a soft wrap and smothered with mildly spiced Tex-Mex-style sauce.
| Prep Time 15 minutes |
Cook Time 15 minutes |
Makes 8 burritos + 4 cups sauce |
Serving Size 1 burrito + ½ cup sauce |
INGREDIENTS
2 TB. sea salt
1 tsp. black pepper
2 tsp. paprika
½ tsp. dry mustard powder
1½ tsp. ground cumin
½ tsp. chipotle powder
8 lb. (4kg) bone-in Boston butt pork shoulder
2 TB. ghee or animal fat
3 cups homemade chicken stock
1 cup chopped yellow onion
3 cloves garlic, chopped
2 tsp. chili powder
3 cups tomato purée
1 cup apple cider vinegar
1 tsp. ground cumin
½ cup raw honey
¼ cup fresh cilantro leaves
8 Almond Flour Wraps
METHOD
1 Preheat the oven to 325°F (170°C). In a small bowl, combine sea salt, black pepper, paprika, dry mustard powder, cumin, and chipotle powder. Rub Boston butt pork shoulder completely with spice mixture.
2 Heat a large stockpot over medium-high heat, and add ghee. Add pork shoulder, and cook, turning occasionally, for 6 minutes or until lightly browned on all sides.
3 Position pork fat side up and add 2 cups chicken stock, yellow onion, and garlic. Cover, and bake for 4 hours or until meat shreds easily with a fork. Remove from the oven, allow to cool completely, and pull pork from the bone.
4 Place the pot over medium-high heat, bring to a boil, and reduce heat to medium-low. Add chili powder, tomato purée, apple cider vinegar, remaining 1 cup chicken stock, cumin, honey, and cilantro, and cook uncovered for 20 minutes or until sauce is reduced to 4 cups. Working in small batches, blend sauce in a blender until smooth.
5 To serve, place ½ cup pulled pork in the center of 1 Almond Flour Wrap, fold in edges of wrap, and roll wrap to close, starting with edge closest to you. Smother burritos with sauce.
Component
Almond Flour Wraps
INGREDIENTS
5 large pastured eggs
3 TB. water
¼ tsp. sea salt
½ cup almond flour
METHOD
1 In a medium bowl, whisk together eggs, water, and sea salt. Slowly whisk in almond flour until batter is smooth and combined. Cover and refrigerate 10 minutes to allow batter to thicken.
2 Heat a large skillet over medium heat, brush with ghee, add ¼ cup batter, and swirl the skillet to coat with batter.
3 Cook for 1 minute or until wrap is set and firm to the touch. Using a spatula, carefully flip over wrap, and cook for 30 seconds. Transfer wrap to a plate, and repeat with remaining batter.
Tex-Mex Pulled Pork Burritos