Serves: 6
Total Calories: 926
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.
This Sonora-Style Green Chile Pork Burritos recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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