Wednesday, September 14, 2011

Roast Pork & Veggie Burritos

Since I've begun working night shift indefinitely, I've been looking for and cooking a lot of meals that require the same base ingredient, which can be made in large quantities and then created into two or more different recipes. For me this serves two purposes. One, it gives me something to do (read: keep me awake) the night before my first night shift in the stretch, so I can stay up late and sleep most of the day. Two, it makes meal planning during my stretch of night shifts a breeze, because my main ingredient is already done... all I have to do is quickly throw the other ingredients together and voila! Dinner is ready.

Lucky for me, the September edition of Everyday with Rachel Ray was all about these kinds of meals, and I felt fortunate to come across this very tasty - and quite easy - burrito recipe. It starts with a great base roast pork, which can be eaten on its own with the usual roast sides, like mashed potatoes and gravy, but it can also easily be tossed with a little bottled BBQ sauce and piled on a bun with tasty results. The roast can also be easily frozen in smaller quantities once cooked, which makes future meal planning easy too. The rice pilaf used in these burritos is also quick and simple to throw together, and it too can be frozen for future use. Between the pork and pilaf alone, the recipe possibilities seem quite endless!

Even if you only make the roast and the rice for these burritos you won't regret it... freeze the leftovers because you'll definitely want to make these again and again!

Roast Pork & Veggie Burritos
adapted from Everyday with Rachel Ray, September 2011

For Roast Pork
one 5-pound boneless pork shoulder, trimmed of excess fat
3 cloves of garlic, finely chopped
1 lemon, zested
salt and pepper
1/4 cup low-sodium chicken broth or white wine

For Rice Pilaf
1 1/2 tablespoons extra virgin olive oil
1 1/2 onions, cut into 1/2" pieces
1 cup long grain white rice
2 cups low-sodium chicken broth
salt and pepper
2 bay leaves
4 ounces frozen peas

For Burritos
1 1/2 cups sharp cheddar
four 10-inch flour tortillas
one 15-ounce can black beans, rinsed
1 cup shredded roast pork (see above)
1 cup chopped roasted red peppers, rinsed and dried if from a jar
1 cup rice pilaf (see above)
2 tablespoons extra virgin olive oil

For Roast Pork
1. Combine the garlic, lemon zest, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a small bowl or ramekin. Rub this mixture into the meat, coating all sides.
2. Place in large slow cooker and pour broth or wine over the top. Cook for 6-8 hours - whichever length is desired, but ensure that internal temperature reaches 170F.
3. Allow to cool for at least 15 minutes. Carve or shred as desired. To shred, using 2 forks (or your hands, if you find this easier) shred the pork. Transfer to a clean bowl.
To Freeze: Divide into 1 or 2-cup portions and transfer to resealable freezer-appropriate bags. Squeeze out all the air and flatten. Freeze for up to one month.

For Rice Pilaf
1. In a medium deep saute pan with a tight-fitting lid, heat the oil over medium-high heat. Add the onions, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring often, until golden and translucent, 8-10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add the broth, bay leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Stir, cover, low the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20-25 minutes. Remove from heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.
To Freeze: Divide into 1 or 2-cup portions and transfer to resealable freezer-appropriate bags. Squeeze out all the air and flatten. Freeze for up to one month.

For Burritos
1. Sprinkle some cheddar in the middle of each tortilla. Layer beans, pork, peppers, and pilaf on top; roll up burrito-style. Heat oil in extra large skillet over medium heat or coat a grill pan with cooking spray; add burritos, tent with foil, and toast well on both sides, 5 minutes total. Serve with salsa, sour cream guacamole, etc. as desired.


  1. Your burritos look wonderful. I'm hungry now. Thanks for sharing.

  2. These burritos sound fabulous! I like your idea of cooking something that can serve double duty during the week. I do that a lot with chicken! These burritos look so delicious and filling!


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