Slow Cooker Cola Pulled Pork Burritos

You've got to love the sun. You see, when the sun shines on your lime tree, you end up with a tree full of fruit. When you have a tree full of limes, it would be a tragedy not to make a margarita. When you have a margarita in your hand, it would be a crime not to have a burrito in the other hand. It's the law of nature. Don't blame it on the sunshine, blame it on the boogie.



Slow Cooker Cola Pulled Pork Burritos
adapted from Foodie with Family
Serves 4

For the Pork:
1.5kg boneless pork shoulder
2 small onions, peeled and cut in half
2 tablespoons Spicy Mexican Sauce
385ml Coca-Cola
Sea salt flakes
Freshly ground black pepper

For the Burritos:
Flour tortillas
1 cup hot cooked brown rice
1 x 400g can black beans, hot
Guacamole (recipe below)
Grated cheese (I used cheddar)
Tomatoes, diced
Greek yogurt sauce (recipe below)
Barbecue sauce
Blue corn chips, lightly crushed


For the Guacamole:
1/4 medium-sized red onion, finely chopped
1 small ripe tomatoes, seeded and finely chopped
1 tablespoons finely chopped mint
1–2 small red or green chillies (seeds and all), very finely chopped
2 ripe avocados
2 tablespoons fresh lime juice
a dash of Tabasco sauce
sea salt, to taste

Greek Yoghurt Sauce:

1/2 cup Greek yoghurt

1/4 cup mayonnaise

1/4 teaspoon garlic powder
1/2 teaspoon dried oregano

1 teaspoon lime juice

Cook the Pork:
Season the pork generously with salt and pepper. Lay the onion halves in the bottom of the slow cooker, cut side down, this will provide a tasty "rack" for the pork to sit on. Put the pork on top of the onions, pour the spicy sauce over the pork and then pour in the cola. Set the slow cooker to low and cook for 8 hours.

When done, leave the pork to cool completely in the liquid. Put it in the refrigerator to go cold and for the fat to set. Remove the pork (reserving the liquid) and take all the skin and fat off and discard it. Shred the meat and put it into a bowl.

Skim all the fat off the top of the liquid and strain it into a pan, discard the solids. Put the pan over medium-high heat and boil until the liquid is reduced to about 3/4 cup.

Pour the concentrated liquid over the shredded meat. Toss to coat. Set aside.

When ready to make the burritos, put the pork into a large frying pan over medium-high heat. Fry the meat until it starts to brown and go crispy in places.

Make the Guacamole:
Mix the onion, tomato, mint and chilli in a bowl.

Halve the avocados, scoop out the flesh into a bowl and mash it coarsely. Then stir in the tomato mixture, along with the lime juice, a dash of Tabasco and some salt. 

Make the Greek Yoghurt Sauce:
Put all the ingredients into a bowl and stir to combine.

Assemble the Burritos:
Heat the tortillas over a gas flame on one side until slightly charred (or in a frying pan).

Lay the tortilla, charred side down, on a plate and top with 2 tablespoons rice, 2 tablespoons beans, 2 tablespoons pork, 2 tablespoons cheese, 2 tablespoons guacamole, some chopped tomatoes, 1 tablespoon Greek Yoghurt Sauce, a sprinkling of crushed corn chips and a drizzle of Barbecue Sauce. Tuck in the ends of the tortilla, roll it up tight and wrap it in some foil to keep it warm and make it easier to eat with one hand... seeing as how you have a margarita in the other hand.