Pulled Pork Burrito Wrap with Pinto Beans, Kidney Beans, Cilantro and Tomatoes

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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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