Pulled Pork Burrito

Ingredients

• 3 pounds pork shoulder – trimmed of excess surface fat
• 3 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 2.5 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried oregano
• 2 tbsp vegetable oil
• 1 large onion – sliced
• 6 cloves garlic – smashed
• 0.5 cup orange juice
• 4 tbsp lime juice
• 1 cup chicken broth
• 2 each bay leaves
• 1 cup long-grain white rice – rinsed
• 1.5 cups water
• 0.5 cup fresh cilantro – chopped
• 2 medium tomatoes – diced
• 1 each jalapeño – seeded and minced
• 0.5 cup red onion – finely chopped
• 15 ounces canned black beans – drained and rinsed
• 2 cups shredded Monterey Jack cheese
• 0.75 cup sour cream
• 6 10-inch large flour tortillas
• salsa – for serving

Instructions

1. Preheat the oven to 325°F. In a small bowl, mix 2 tsp kosher salt, 0.5 tsp black pepper, 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp dried oregano.
2. Pat the pork shoulder dry and rub the spice mixture all over. Heat 1 tbsp vegetable oil in a Dutch oven over medium-high heat until shimmering, then sear the pork on all sides until well browned, 8–10 minutes total.
3. Add the sliced onion and smashed garlic to the pot, stirring for 1–2 minutes to lightly soften. Pour in the orange juice, 2 tbsp lime juice, and chicken broth, scraping up browned bits. Nestle in the bay leaves, cover, and transfer to the oven. Braise until the pork is fork-tender and shreds easily, 2.5–3 hours.
4. Transfer pork to a bowl and shred with two forks. Skim excess fat from the braising liquid, then simmer the liquid on the stove over medium heat until reduced by about half, 8–10 minutes. Return the shredded pork to the pot, toss to coat, and season to taste if needed.
5. While the pork braises, cook the rice: Combine rinsed rice, water, 0.5 tsp kosher salt, and 1 tbsp lime juice in a saucepan. Bring to a boil, reduce to low, cover, and cook until the water is absorbed and rice is tender, 15–18 minutes. Remove from heat and rest, covered, 10 minutes, then fluff and fold in 0.25 cup chopped cilantro.
6. Make the pico de gallo: In a bowl, combine diced tomatoes, red onion, jalapeño, 0.25 tsp kosher salt, 0.25 tsp black pepper, 1 tbsp lime juice, and 0.25 cup chopped cilantro. Toss and let stand 10 minutes to meld.
7. Warm the beans in a small saucepan over medium heat with 0.5 tsp ground cumin, 0.25 tsp kosher salt, 0.25 tsp black pepper, and 2 tbsp water, stirring until hot and soft, 5–7 minutes.
8. Warm the tortillas in a dry skillet over medium heat until pliable, 20–30 seconds per side. Keep warm wrapped in a clean towel.
9. Assemble each burrito: On a warm tortilla, layer about 0.5 cup cilantro-lime rice, 0.25 cup warm black beans, 0.75–1 cup sauced pulled pork (drained of excess liquid), 2–3 tbsp pico de gallo, 0.33 cup shredded Monterey Jack, and 2 tbsp sour cream.
10. Fold the sides over the filling, then roll tightly from the bottom to form a sealed cylinder. Heat the remaining 1 tbsp vegetable oil in a skillet over medium heat and place burritos seam-side down; cook until the tortilla is crisp and golden, 1–2 minutes per side.
11. Serve hot with salsa on the side (for serving).