I saw this recipe on Sunday Brunch, and it sounded so
delicious I just had to have a go. I made a few tweaks and I was delighted with
how it turned out – beautifully tender, aromatic pork with loads of delicious
juices to be soaked up by the rice. It’s a great sharing dinner as you can put
everything on the table and let people construct their own burritos.
500g pork shoulder (I bought shoulder steaks)
2 tsp fresh chilli, chopped
A small handful of fresh coriander
depending on how hungry you are
Start by chopping the pork into bite-sized pieces and
brown in the melted lard. While the meat is cooking, peel and dice the onion
and finely chop the garlic, and then once the meat is browned, remove to a
plate and in the same pan, fry the onion, garlic and chilli.
Next, pop the browned pork back into the pan and add the chicken
stock, orange peel, bay leaf, and a good sprinkling each of dried oregano and
smoked paprika. Give it a good stir. Bring the liquid to the boil, then cover
with a lid, turn the heat right down, and leave to simmer for at least 2 hours.
After two hours, your kitchen should be filled with the
most amazing smell. Remove and discard the orange peel and bay leaf, then pop
the pan under the grill for six minutes. The top will darken and caramelize a
bit but don’t be tempted to stir it – it won’t burn.
Finally, use forks or a wooden spoon to break up the meat
a little – you don’t have to be too thorough – and then mix with the plain
cooked rice (which will soak up all the delicious juices) and sprinkle with the
fresh coriander. Bring the whole thing to the table with the guacamole, sour cream,
salad and tortillas. Let everybody dig in to make their own burritos, and wash
down with a few cold beers.