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Pacific Burrito

Created exclusively for NC SweetPotato Commission by Neo Burrito - Asheville, NC
Print Recipe

Ingredients

For the pork:

  • pounds boneless pork shoulder
  • 3 tablespoons vegetable oil
  • 3 cups pineapple juice
  • Salt

For the rice:

  • 2 cups of water
  • 2 tablespoons tomato paste
  • ¼ cup diced yellow onion
  • 1 teaspoon salt
  • 1 cup long-grained rice

For the salsa:

  • 2 cups drained pineapple tidbits
  • ¼ cup diced yellow onion
  • ¼ cup chopped cilantro
  • Salt
  • Juice of 1 lime
  • 1 to 2 fresh jalapenos, to taste, seeded and diced

For the sweetpotatoes:

  • 2 large sweetpotatoes, scubbed, peeled and sliced
  • Vegetable oil for frying

To finish burritos:

  • 4 10- inch spinach tortillas
  • 2 cups fresh baby spinach
  • 1 cup grated cotija cheese

Instructions

Prepare the pork:

  • Preheat oven to 325 degrees
  • Place vegetable oil in a large Dutch oven set over medium-high heat
  • When oil is hot, place pork shoulder in the pan and brown the meat on all sides.
  • Pour the pineapple juice in the pot, cover pot and place it in the preheated oven.
  • Cook until pork is fork tender. (Check the meat after 2 hours and cook longer if need be)
  • Remove pork from the oven and cool. When the pork has cooled, shred the meat by hand and season with salt to taste.

Prepare the rice:

  • Place water, tomato paste, onion and salt in a medium sauce pan over high heat and bring to a boil, stirring the mixture to dilute tomato paste.
  • Add the rice, reduce heat to low and cover pan with a tight-fitting lid.
  • Cook rice over very low heat for 20 minutes.
  • Remove from heat and let rice stand covered for 5 minutes.
  • Remove cover.
  • Fluff rice just before serving.

Prepare the salsa:

  • Toss pineapple tidbits, chopped onion, cilantro, salt, lime and chopped jalapeno together in a large bowl.
  • Cover and chill until ready to use.

Prepare the sweet potatoes:

  • Line a dish with paper towel.
  • Pour oil to a depth of 2 inches in a heavy skillet over medium-high heat.
  • When the oil is hot, fry sweet cubed potatoes 4-5 minutes, until browned and tender, stirring occasionally with a slotted spoon.
  • Transfer sweetpotatoes to paper towel-lined dish.

Assemble burritos:

  • Lay out all filling ingredients, including spinach and cotija cheese.
  • Place 1 tortilla on a large work surface.
  • Spread ¼ cup of rice slightly off center near the end of the tortilla that is closest to you
  • Place a few tablespoons of pork over the rice, add some sweetpotato cubes, then salsa and cheese.
  • Fold the sides of the tortilla in so that they nearly touch.
  • Use your hands to keep the sides folded in while using your thumbs to fold up the bottom of the tortilla closest to you.
  • Fold the tortilla over the ingredients and keep rolling.
  • Lay the burrito, seam side down on a serving platter and continue with remaining tortillas.
Serves: 4