12 each 10" Heat Pressed Flour Tortillas (10420)
3 3/4 lbs. Pork shoulder steaks
2 cups Adobo sauce, prepared
1 1/2 cups Salsa Roja, see related recipe
3/4 lb. Pineapple, grilled, sliced
3/4 cup Onion, minced
3/4 cup Cilantro, minced
1 lb. Avocado, sliced plus 2oz.
3/4 lb. Poblano, roasted, sliced
1 oz. Lime juice
1.) Marinate the pork shoulder steaks in the adobo sauce overnight. The next day, grill the steaks to medium doneness and slice on a bias. Reserve hot for service.
2.) To assemble one burrito, in a tortilla, place 4 oz. of sliced pork shoulder and top with 1 oz. of salsa, 1 oz. of grilled pineapple, 1 tbsp. of onion, 1 tbsp. of cilantro, 1 ½ oz. of avocado, 1 oz. of roasted poblano, and ½ tsp. of lime juice. Roll burrito-style and slice on a bias to serve.
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