INGREDIENTS

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    

DIRECTIONS

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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