Summary

Ingredients

• 1 kg rib (s), thick, pork
• 2 large onions
• 3 small bell peppers, colored
• 1 packet spice mix (Burrito Seasoning Mix)
• 3 small chilli pepper (s), red, dried
• 1 clove garlic
• 1 tablespoon., Leveled meat stock
• some mustard
• Black pepper
• salt
• some olive oil
• water

Print Recipe Pin Recipe

Instructions

1. Wash and pat dry the pork rib, brush with mustard, and sprinkle with salt and black pepper.
2. Heat olive oil in a large saucepan over medium-high heat.
3. Peel the garlic clove and cut into 2-3 pieces; halve the dried red chilli peppers.
4. When the oil is hot, sear the pork on all sides until browned, about 6-8 minutes total.
5. Pour in water until the pork is almost halfway submerged, reduce heat to low.
6. Stir the meat stock, garlic pieces, and halved chillies into the liquid.
7. Cover and simmer for 1.5 to 2 hours, turning the pork every 30 minutes and adding water as needed.
8. When the bones pull away easily and internal temperature reaches 63°C (145°F), remove the pork and cool for 10-15 minutes.
9. Strain the cooking liquid into a bowl; once cooled, shred the pork with your hands or forks, discarding fat and bones.
10. Cut the onions into thin rings and bell peppers into strips.
11. Heat olive oil in a large pan over medium heat and fry the onions for 2-3 minutes until starting to soften.
12. Add the shredded pork and fry for 5 minutes, stirring occasionally.
13. Pour in enough reserved cooking liquid to cover the base by 1-2 cm.
14. Reduce heat to low, add the bell pepper strips, and simmer gently.
15. Add the burrito seasoning mix, starting with half the packet and adjusting to taste, stirring well; add more liquid if the mixture becomes too dry.
16. Simmer until the bell peppers are tender, about 10-15 minutes.
17. Use the burrito filling to fill tortillas.