Al Pastor Burrito

Ingredients

• 1½ lb pork shoulder
• 4 large flour tortillas
• 1 cup pineapple
• ½ white onion
• ¼ cup cilantro
• 1 cup rice
• 1 can black beans
• ½ cup salsa (optional)
• 1 avocado (optional)
• 2 limes
• 3 guajillo chiles
• 1 ancho chiles
• 3 garlic cloves
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• 2 tbsp vegetable oil

Steps

1. Prepare the marinade: Seed and stem guajillo and ancho chiles. Rehydrate in hot water for 15 minutes. Blend chiles with garlic, apple cider vinegar, cumin, oregano, and salt until smooth. Cut pork shoulder into 1/2-inch cubes and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Cook the rice according to package directions. Drain and rinse black beans.
3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork and cook until browned on all sides and cooked through, about 10-15 minutes. Add diced pineapple and cook for another 3-5 minutes until slightly caramelized.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Assemble burritos: Lay out a warm tortilla. Spoon a layer of rice, then black beans, followed by the al pastor pork and pineapple mixture. Top with diced white onion and fresh cilantro.
6. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately with salsa and avocado, if desired.