Pork Burrito With Pineapple and Cabbage
Ingredients
- 6 burrito-size flour tortillas
- 4 cups red cabbage shredded
- ¼ ripe pineapple diced
Pork Madrinade
- ¼ cup olive oil
- 1 tbsp dark rum
- 1 small onion
- 1 lb pork tenderloin
STICKY RICE
- 1 cup long-grain white rice
- 2 tbsp. rice-wine vinegar
BEANS
- 1 can black beans
- ½ tsp adobo
GRILLED PINEAPPLE SALSA
- ¾ ripe pineapple diced
- ½ cup chopped cilantro
- ¼ cup diced red bell pepper and sweet onion
- ¼ cup Chopped fresh mint leaves
- 2 tbsp. mango puree or mango
- 1 tbsp. lime juice
- 1 tbsp. chili powder
Instructions
Pork Marinade
- Put all marinade ingredients in a gallon-size zipper-type food bag. Shake to mix, then add pork, seal tight and marinate in refrigerator overnight.
Rice
- Bring rice and 2 cups water to boil in a heavy saucepan. Reduce heat to low, cover, and cook 15 to 20 minutes until all water is absorbed.
- Remove from heat. Sprinkle with vinegar and toss with a fork to coat. Cover to keep hot.
Pork
- Remove pork from marinade. Broil or grill, turning once, 15 minutes or until meat thermometer registers 160°F when inserted in the center.
- Shred the pork with a form and cover loosely with foil to keep warm.
Beans
- Mix beans with five-spice powder. Heat in a saucepan.
- When hot remove from heat, cover to keep warm.
Grilled Pineapple Salsa:
- Grill or broil pineapple slices 4 to 6 inches from heat source 5 to 6 minutes per side until lightly browned.
- Cool, then cut in 1/4-inch dice. Mix with remaining ingredients in a serving bowl. Makes 3 1/2 cups.
Assemble the Burritos
- Layout one tortilla, top with shredded pork, pinaple, and cabbage. Fold up bottom of tortilla to partially cover filling, then fold sides in toward center. Roll up egg-roll style.
- Serve with rice, beans, and Grilled Pineapple Salsa.
Tried this recipe?Let us know how it was!