A Cookable Feast

New-recipe alert: Loaded Pulled Pork Burritos are hitting the blog today!

They’re meaty. They’re cheesy. They’re stuffed with sour cream and salsa and veg goodness. They’re a force to be reckoned with, and the reason I am finally breaking hold of The Resistance.

The Resistance! My formidable foe, blocker of my creativity! If anything is going to help me break free of The Resistance, of course it’s going to be as glorious a recipe as one for Loaded Pulled Pork Burritos.

The Resistance, as highlighted in the book, The War of Art by Steven Pressfield, is Public Enemy Numero Uno of creatives everywhere, and I’ve become very familiar with it in the case of this blog this year.

For anyone who has regularly followed A Cookable Feast since prior to 2018, you will notice that this is only the second new recipe of the year – a much-slowed posting schedule compared with the previous three years of the blog’s existence.

At the beginning of this year, I hit a wall with food blogging, questioning if I wanted to keep it up at all. During this doubt-filled time, The Resistance took advantage of my uncertainly and MAJORLY took hold. I let it keep hold of me, day after day, week after week, month after month, and here we are.

Today I practically forced myself to log on and break hold of The Resistance, to stop the procrastination in its tracks, however temporarily. It’s a tiny victory, but I’ll take it.

I’m not sure what the future holds for A Cookable Feast, but I do know that I’m proud of the work I’ve done here, of the recipes that I’ve developed and showcased, and I’m not ready to let the whole thing go yet. So, thank you, Loaded Pulled Pork Burritos recipe I finalized back in July, for being patient until today, the day I finally share you!

Hopefully, Reader-Friend, you will also find these Loaded Pulled Pork Burritos to be worth the wait. I pretty much had to include “Loaded” in the title of this recipe, because these babies are HUGE! One burrito should satisfy the most voracious of hungers. Their large-and-in-charge size owes much to my enthusiasm over what ingredients should be included in them. Finding myself unable to cull the ingredient list, I instead opted for all the things.

The Number-One Thing included in these Loaded Pulled Pork Burritos is, of course, the pork. To make the pulled pork for these burritos, I followed this tutorial from the Kitchn on how to slow-roast and shred pork. It helped me to easily turn five-pound pieces of pork shoulder and pork butt into piles of gloriously rich-flavored meat that could be frozen for future use as well as used to develop these Loaded Pulled Pork Burritos.

But these Loaded Pulled Pork Burritos have got more than just tender, slow-roasted shredded pork in them. They’ve also got sautéed onions and garlic, tomatoes and jalapeños, pinto beans and corn kernels, rice and spices, cilantro and sour cream and salsa – and CHEESE. So much deliciously rich, gooey cheese.

This concoction of ingredients nestled in the soft shells of flour tortillas, then doused in more cheese (because why not???), then baked to golden-toasted-outside, ooey-gooey-inside perfection: this constitutes the magic that makes up the Loaded Pulled Pork Burritos. Ordinary ingredients coming together to create the ultimate in comfort-food: I can think of no better antidote to The Resistance.

And with that, we will proceed to the best part: the on-to-the-recipe part. So . . . on to the recipe (how good it feels to write that again)!

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Loaded Pulled Pork Burritos

Large-and-in-charge burritos stuffed with slow-roasted shredded pork, beans, cheese, salsa, sour cream, rice, spices, and a variety of veggies!

Servings 8 burritos

Author A Cookable Feast

Ingredients

• 1 tbs. cooking oil with high-smoke-point, such as grapeseed
• 1 medium-sized onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeds removed and diced
• 2 medium-sized tomatoes, diced
• 3 cups cooked pulled pork (See body of post above for link to instructions on how to slow-roast pork.)
• 2 1/2 cups shredded cheese
• 1 1/2 cups cooked pinto beans
• 1 1/2 cups cooked corn kernels
• 1 1/2 cups cooked rice
• 1 1/2 cups sour cream
• 1 1/2 cups salsa
• 1/4 cup fresh cilantro, chopped
• 2 tbs. chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 8 full-sized flour tortillas
• Garnish(es) of your choice: extra salsa, lime wedges, sliced avocado, for instance

Instructions

1. Preheat oven to 350 degrees.
2. To a large pot over medium heat, add the tablespoon of oil, onion, and garlic. Sauté a few minutes, until lightly browned, then add jalapeños and tomatoes and cook for several more minutes.
3. To a large mixing bowl, add these sautéed vegetables along with the pork, one and a half cups of the cheese, beans, corn, rice, sour cream, salsa, cilantro, and spices. Mix well.
4. Line oven-safe baking dishes with the tortillas. To each open tortilla, add an equal amount of the filling; wrap tortillas around filling to form burritos. Sprinkle tops of the burritos with the remaining cup of cheese.
5. Let bake until warmed through and cheese melted, about 20 minutes. Then enjoy the meaty, cheesy, hearty goodness!