Pork Burritos

This pork burrito filling is all about the low-and-slow braise. Three pounds of cubed pork brown in a hot pan, then simmer with onion, garlic, bell peppers, jalapeno, and Southwestern spices for up to 90 minutes until the meat is falling-apart tender.

Apple cider vinegar goes in during the braise and adds a subtle tanginess that cuts through the richness of the pork. It’s a small amount but it brightens the whole dish and keeps the filling from tasting heavy.

Green chiles get stirred in right before serving so they keep their fresh flavor and slight crunch. Cooking them the full time would mute their heat and turn them mushy.

Pro Tips

• Brown the pork in batches. Three pounds of cubed meat will crowd most pans, and crowded meat steams instead of searing.
• The filling should be thick, not soupy, when it’s done. If there’s too much liquid at the end, uncover and simmer until it reduces.
• Shred the pork with two forks after cooking for a more traditional burrito texture, or leave as tender cubes.
• This filling freezes well for up to 3 months. Make a big batch and thaw portions for quick weeknight burritos.

Variations

• Top with shredded cheese, sour cream, and fresh salsa when wrapping the burritos.
• Use the filling for tacos, enchiladas, or loaded nachos.
• Add a can of diced tomatoes with the braise for a saucier filling.