Grilled Pork Burritos with Fresh Tomato Salsa


by: NYC Cook

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry.


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serves: 4

2 pounds bone-in pork shoulder steaks (each about 1/2 inch thick)

Extra virgin olive oil

1 can (16 ounces) refried beans

4 flour tortillas (10 inches)

1/3 cup sour cream


1/2 cup finely diced white onion

1 1/2 cups finely diced ripe tomatoes

2 tablespoons finely chopped fresh cilantro

1 tablespoon extra virgin olive oil

2 teaspoons fresh lime juice

1 teaspoon minced jalapeno chile pepper

1/4 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1/2 teaspoon pure chile powder

1/2 teaspoon granulated garlic

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Grilled Pork Burritos with Fresh Tomato Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 710

  • Total Fat: 39.1 g
  •     Saturated Fat: 13.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 150.7 mg
  • Sodium: 1309.6 mg
  • Total Carbs: 38.5 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 4.2 g
  • Protein: 49.5 g

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1.  To make the salsa: Rinse the onion in a sieve under cold water. In a medium bowl, mix the onions with the remaining salsa ingredients. Allow salsa to stand at room temperature and drain in a sieve just before serving.

2.  To make the rub: In a small bowl, mix the rub ingredients. Allow the pork to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and season with

3.  The rub.

4.  In a medium saucepan over low heat, warm the beans for about 10 minutes, stirring occasionally.

5.  Grill the pork over Direct Medium heat until the meat is firm and no longer pink in the center, 5 to 7 minutes, turning once. Cut into thin strips. Grill the tortillas over Direct Medium heat until lightly marked and warm, about 30 seconds per side. Lay the tortillas on a work surface. Spoon the refried beans in the center of each tortilla, spreading them to within 1 inch of the edge. Evenly divide the pork and salsa over the beans. Spoon some sour cream on top. Fold the bottom edge of each tortilla up and over the filling. Fold in the opposite sides just until they meet in the center. Roll up from the bottom. Serve warm.

Cooks' note:
If I had just one meat to eat for the rest of my life, it would be perk. If I had to pick just one cut of pork, I'd probably say shoulder steaks, which are also called blade steaks. When they are grilled tight, the meat is amazingly rich and succulent. Oh, by the way, these steaks are really inexpensive,

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