Mexican Pork Roast Burritos
Don't laugh at my time, that's just how I did it because my pork was frozen, and it turned out so perfect, so that's why my roasting time is so strange.
Don't laugh at my time, that's just how I did it because my pork was frozen, and it turned out so perfect, so that's why my roasting time is so strange.
- Carbohydrate 85.52782 g
- Cholesterol 4869.2045205 mg
- Fat 1116.190873655 g
- Fiber 17.6065004577637 g
- Protein 1240.62304082 g
- Saturated Fat 366.416089275 g
- Serving Size 1 1 recipe (6921g)
- Sodium 11600.323555 mg
- Sugar 67.9213195422363 g
- Trans Fat 108.30875758 g
- Calories 15674 calories
Step-by-step
- Place all ingredients for roast, except roast in blender. Blend well till smooth.
- Place roast in pan; pour blended mixture over roast.
- Bake at 400 for 1 hour, then bake at 325 4 hours, then lower to 250 for hour and half, so about 6 hours alltogether,covered,
- Baste roast occasionally while cooking.
- Shred cooked pork.
- Heat a skillet, add some oil about tbsp, add chopped onion, and shredded pork and salt and pepper if needed, cook til crisp, flip over other side then turn off the heat
- mean while, heat up flour tortillas, just till plyable, put some mexican cheese in the middle, then pile on the pork, fold burrito, place on well greased dish and cook 350 in toaster oven, till brown and crisp
- remove from oven and slice on the diagonal, and pour on the enchilada sauce and sprinkle some cheese, serve with carrots and spinach, or beans and rice, enjoy
Swapping the pork roast for a beef cut changes the moisture retention properties during the multi-stage baking process, requiring adjustments in braising liquid absorption. Blending the chicken broth, onions, garlic, and cumin creates a smooth aromatic puree that penetrates the meat fibers more effectively than chunky aromatics. Baking covered at 400 degrees Fahrenheit for one hour initiates rapid thermal transfer before dropping the oven temperature to 325 degrees for four hours to gently break down tough collagen.
Collagen conversion requires sustained moist heat, which is why sealing the roasting pan tightly prevents the evaporation necessary for tenderizing a five-pound cut. Basting the meat periodically redistributes surface fats and prevents scorching as the braising liquid reduces. Dropping the final baking stage to 250 degrees for an hour and a half allows the internal temperature to plateau without drying out the exterior muscle fibers.
Crisping the shredded meat in a skillet with oil and chopped onions introduces a vital textural contrast against the soft braised interior. Frying the pork until the edges turn brown develops Maillard compounds that balance the rich fat content. Pressing the meat flat in the skillet and allowing it to sit undisturbed until a crust forms ensures the right mouthfeel before wrapping.
Baking the assembled burritos at 350 degrees until the flour tortillas turn brown and crisp prevents them from becoming soggy under the weight of the melted panela cheese and enchilada sauce. Pouring the sauce over the finished exterior rather than trapping it inside keeps the toasted tortilla structural integrity intact. Slicing the burrito on the diagonal exposes the layered fillings cleanly without compressing the crisp exterior crust.
