Very tasty Mexican-style recipe - takes a while to cook the pork shoulder but fairly low-maintenance.
Requires:
half pork shoulder (also called a 'picnic ham' in some places)
4 large burrito shells
1c white rice
1 can black beans
1 green bell pepper
3 cloves garlic
cheddar cheese
1 jar salsa
Procedure:
Cut the skin off the pork and place in a crock-pot. Cook on low for 6 hours or high for 4.
Take the pork out of the crock-pot and let it cool on a cutting board for 30-45 minutes. Trust me, you don't want to keep burning your fingers on hot pork fat.
Pull the pork off the bone and shred with your fingers. It'll separate into long strands - you're looking for a consistency like barbecue.
While shredding the pork, put 1c white rice into a small pot with 2c water and cook on low for 20 minutes.
Core and seed the bell pepper and put into a food processor with beans and garlic. Remember to take the paper off the garlic first!
Run the food processor for a minute or until the mixture is smooth. This mixture is known as 'sofrito' and is a staple in many Mexican foods.
Grease a large Pyrex dish (spraying it with some oil is fine) and set the oven to 350 F.
Take a burrito shell and place it in the Pyrex dish. Spoon in 1/4 of the rice, add some pork and cover with 6Tbsp or so of sofrito. Top with cheddar cheese.
Fold up the burrito, tucking the top and bottom in first, then rolling the sides.
GENTLY flip the burrito over so it's seam-side down.
Repeat until your Pyrex dish is full or your run out of fillings.
Pour the salsa over the burritos and place the dish in the oven for 15 minutes.
When the timer is up, pull the dish out and cover the burritos with more cheddar cheese. Stick back in the over for 5-7 minutes or until the cheese is melty and begins to brown.
Take out, separate burritos with a spatula and serve! Possibly with guacamole or sour cream, if that's to your taste.
