Pacific Burrito

Created exclusively for NC SweetPotato Commission by
Neo Burrito
Asheville, NC



Pacific Burrito



For the pork:

  • 1½ 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 sweet potatoes:

  • 2 large sweet potatoes, 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



Prepare the pork:

  1. Preheat oven to 325 degrees
  2. Place vegetable oil in a large Dutch oven set over medium-high heat
  3. When oil is hot, place pork shoulder in the pan and brown the meat on all sides.
  4. Pour the pineapple juice in the pot, cover pot and place it in the preheated oven.
  5. Cook until pork is fork tender. (Check the meat after 2 hours and cook longer if need be)
  6. 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:

  1. 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.
  2. Add the rice, reduce heat to low and cover pan with a tight-fitting lid.
  3. Cook rice over very low heat for 20 minutes.
  4. Remove from heat and let rice stand covered for 5 minutes.
  5. Remove cover.
  6. Fluff rice just before serving.

Prepare the salsa:

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

Prepare the sweet potatoes:

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

Assemble burritos:

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

Yield: 4 servings

Recipe analyed with 1 teaspoon salt and additional 2 tablespoons vegetable oil for fried sweet potatoes