Pulled Pork Burritos

Pulled Pork Burritos Platter.jpg

To be honest I haven't always been the biggest fan of pork. This dish has totally converted me. It’s super easy and everyone in my family, big and small loves it! 


Serves 6-8 


1.8kg Pork Neck 

2 onions chopped 

4 garlic cloves sliced  

1 tablespoon ground cinnamon  

1 tablespoon ground cumin 

1/2 tablespoon of ginger and paprika  

1 cup of apple juice 

2 tablespoons soft brown sugar  

500mls tomato Passata  

1/2 cup of water 

Corn tortillas, guacamole, refried beans, grated cheese, salad greens and tomato. 


Sear the whole pork neck in 1T of olive oil having seasoned each side well with salt and pepper. I do this in a heavy based cast iron pot with lid. 


Remove the pork once seared and fry off the onion with a touch more salt and oil. Add the garlic, herbs and all the spices once the onion is soft. Mix well then add the apple juice and loosen any bits stuck to the base of the pot. 


Next stir in the sugar, Passata and water. Once combined pop the pork back in the pot. Scoop the sauce over the top part of the meat so it’s all covered. Place a piece of baking paper over the pork and surface of the sauce to keep the moisture circulating closely whilst cooking. 


Pop the lid on and cook at 150/160 for 2.5 hours. At this point check to see if it’s falling apart. If not put back in for another 30 minutes. 


Once cooked remove the pork from the pot and keep somewhere warm whilst you reduce down the cooking liquid. Pull apart the meat in a serving bowl and spoon over a bit of the reduced sauce. Put the rest on the side in its own bowl. 


Serve with corn tortillas, guac, lettuce, tomato, red onion, corn, cheese, carrot, Tabasco and lime for extra zing. I also cook up a quick bean mix to pad it out. Wrap and enjoy! 


This makes enough for 2 meals and the pulled meat freezes well mixed with the sauce. You can also use it to fill delicious slider buns 

Jemma Christie