Steve Elss Slow Cooked Pork Shoulder Burritos Food

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

PORK BURRITOS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES

Steps:

• For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
• With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
• For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
• Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
• Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.

STEVE ELS'S SLOW-COOKED PORK SHOULDER BURRITOS

Steps:

• 1. Combine the salt, pepper, and 3 tablespoons of the chopped chiles. Pierce meat all over with the point of a knife. Rub the chile mixture all over the exterior of the pork; if time allows, wrap in plastic or place in resealable plastic bag and refrigerate for up to 48 hours. If not, proceed. 2. When you're ready to cook, preheat oven to 450 F. Sprinkle 1 tablespoon of the thyme leaves all over the pork. Put the pork on a rack in a roasting pan, fat side down, and put in the oven. Roast for 20 minutes, or until the pork begins to brown, then lower the heat to 350 F and add one cup water to the bottom of the pan. Continue to roast, basting the pork with the pan juices and adding water to the bottom of the pan if it threatens to dry out, for about 3 hours, or until the interior temperature of the pork reaches 150 F on an instant-read thermometer. Let the pork rest for at least 45 minutes. (Or longer, since it is best served warm or at room temperature.) 3. While the pork cooks, prepare the beans. Put a large oven-proof skillet over medium heat and add the oil. Add onion and garlic, and cook, stirring occasionally, until they just begin to brown. Add the oregano, remaining ½ tablespoon of thyme, chile puree, and bay leaves, and stir. Then add the beans, stir, and add the stock. Put skillet in oven, and cook until beans are just tender, at least 1 ½ hours. The meat should be so tender that cutting it into uniform slices is difficult; rather, cut it as thinly as possible so that the meat is almost shredded. 4. Warm the tortillas, either by wrapping them in foil and putting them in a 300 F oven for ten minutes or by heating them individually in a large skillet over medium heat, flipping them when they begin to blister. Spread a portion of the beans on each tortilla and top with a portion of the pork. (You can add rice, sour cream or Mexican crema, guacamole, and pico de gallo, as you wish.) Roll up and serve.

CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE

Steps:

• Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
• Preheat oven to 325 degrees F.
• Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
• Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
• Use as burrito/taco meat or you can serve with vegetables and potatoes.