Pulled Pork Burrito Wrap with Pinto Beans, Kidney Beans, Cilantro and Tomatoes
Posted by Bobby Chase
Apple Cider Vinegar, Salt, Cilantro, Tortillas, Pinto Beans, Smoked Paprika, Garlic Powder, Bbq Sauce, Tomatoes, Black Pepper, Onion Powder, Pork Shoulder, Brown Sugar, Kidney Beans, Cumin
Collection of Edamame, Chickpea, Black Beans and Kidney Beans
Pulled Pork Burrito Wrap with Pinto Beans, Kidney Beans, Cilantro and Tomatoes Recipe
This Pulled Pork Burrito Wrap is a filling and delicious meal that is suitable for any occasion. The tender and flavorful pork complements the hearty beans, fresh cilantro and tomatoes perfectly. Wrap everything in a warm flour tortilla for a filling meal.
Ingredients
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1/2 cup chopped fresh cilantro
- 4 flour tortillas (large)
- 1 can pinto beans, drained and rinsed
- smoked paprika, 1/2 tbsp
- 1/2 tbsp garlic powder
- 1/2 cup bbq sauce
- 1/2 cup diced tomatoes
- 1/2 tsp black pepper
- 1/2 tbsp onion powder
- 1 pound pork shoulder
- 1 tbsp brown sugar
- 1 can kidney beans, drained and rinsed
- 1/2 teaspoon cumin
Time Needed
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 15 minutes
Instructions
- Preheat the oven to 325°F.
- Whisk together BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl.
- Place the pork shoulder in a baking dish and pour the BBQ sauce mixture over it, coating all sides.
- Cover with foil and bake for 3-4 hours, or until the pork is tender and easily falls apart.
- Remove the pork from the oven and shred with two forks.
- Combine the shredded pork, pinto beans, kidney beans, cilantro and tomatoes in a large mixing bowl.
- Warm the tortillas in the microwave or on the hob.
- Roll up the tortillas tightly, tucking in the sides as you go, and divide the pork and bean mixture evenly among them.
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