Sonora-Style Green Chile Pork Burritos


Serves: 6
Total Calories: 926

Ingredients

FOR THE RUB:
2 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon granulated garlic
1 tablespoon cracked black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried marjoram
2 teaspoons kosher salt

2 1/2 pounds boneless (Boston Butt) pork shoulder roast, tolled and tied
extra-virgin olive oil

FOR THE BURRITOS:
2 cups prepared green chilies salsa
2 (16-ounce) cans refried beans
1 tablespoon extra-virgin olive oil
6 flour tortillas (10 inches)
1 cup grated Monterey Jack cheese
1 cup shredded lettuce
1 cup sour cream

Directions:

TO MAKE THE RUB: In a small bowl thoroughly mix together the rub ingredients.

Coat the roast thoroughly with the rub and lightly brush or spray with olive oil. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling.

Grill the roast over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours.

TO MAKE THE BURRITOS: Cut the roast into 3/4 inch chunks and place in a large saucepan with the salsa. Bring to a boil, reduce heat, and simmer for 10 minutes. In another pan, heat the refried beans with the olive oil.

Grill the tortillas over Direct Medium heat until warm, 15 to 20 seconds, turning once halfway through grilling time. Spread each tortilla with the refried beans, sprinkle on some cheese, and spoon a generous portion of the pork mixture on top. Top with some of the shredded lettuce and sour cream. Roll the tortillas into burritos and serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 926
Calories from Fat: 648

This Sonora-Style Green Chile Pork Burritos recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
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Cedar-Smoked Pork Loin With Pineapple Salsa
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Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
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Double-Shot Blade Steaks
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Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
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Hickory Chops With Red-Eye Barbecue Sauce
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Kansas City-Style Baby Back Ribs
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