Puerto Rican Pork Burritos

Pork Shoulder marinated in amazing flavors served with a great Cheese Spread

AuthorSara Bojarski Prep Time: 8:00:00
Cook Time: 3:00:00
Total Time: 11:00:00
Serving Size: Makes 4 Burritos Ingredients
  • 2 1/2 Pork Butt
  • 2 tsps Dried Oregano
  • 4 minced Garlic Cloves
  • 1 tsps Black Pepper
  • 1 tsps Salt
  • 3 tsps Extra Virgin Olive Oil
  • 1/2 Cups Orange Juice
  • 1/3 Cups Fresh Lime Juice
  • 4 Tortillas (burrito)
  • 4 oz Cream Cheese
  • 1 tsps Hot Sauce
  • 1 tsps Lemon Juice (fresh)
  • 1 Handful minced Parsley
  • 1 Handful chiffonade Boston/Bibb Lettuce
Directions
  • With a Mortar and Pestle, grind together your Oregano, Garlic, Salt, Pepper and Olive Oil until it becomes a paste. Rub this paste all over your Pork Shoulder and put in a large bowl. Mix together your Orange Juice and Lime Juice and pour into the bowl. Seal the bowl with Plastic Wrap and let sit in the fridge at least 8 hours (turn the pork a few times during that marination period).
  • While the pork is marinating you can put together your cheese spread. In a bowl, mix together your cream cheese, hot sauce (I used Frank‚Äôs Red Hot), Lemon Juice, Pepper, Parsley, Lettuce and Pepper to taste. The reason I like Bibb/Boston lettuce it that it has a little bit of a bite which really cuts through the sweetness of the Cream Cheese and gives it a wonderful flavor.
  • Once your pork is done marinating, put in a roasting pan (reserve the excess marinade) and cover with foil. Cook in a 355 degree oven for an hour. Then reduce the temperature to 275 and cook for another 2 hours (basting the pork with the remainder of your marinade every so often). Let the Pork rest 10 minutes before slicing.
  • To assemble your burritos, Warm up the tortillas in the microwave, then spread your cheese in the center, top with sliced pork and roll into a burrito.