Slow Roasted Pork Burritos With Pineapple Salsa
Andrea Potischman
Jul 16, 2019
Sometimes you find things in the least expected places. Like killer burritos in Denmark. Sounds crazy I know, but it’s true. Some readers follow me on Instagram, if you do, you may already know what I’m talking about. While visiting Copenhagen last Spring, my boys and I stumbled across delicious slow roasted pork burritos at Tivoli Gardens, an old, historic amusement park in the city center.
Tivoli was hands-down spectacular. I say that as a parent who hesitated to take her non-thrill-seeking kids to an amusement park, in a foreign country, at three times the expense as Great America back home. But I relented, and we went, and we were all blown away. Both the park (and the burritos we had there) were amazing.
The park itself (for any interested in visiting Copenhagen) is an old-fashioned amusement park loaded with rides and games for all ages. It is located unexpectedly in the center of Copenhagen, so getting there is super easy. The travel books will tell you to go in the evening when the millions of tea lights are sparkling and the place is magical. We however did not. We went during the day and had a blast. Packed with old-school carnival games, rides for all ages, and cartoonishly high spools of cotton candy hand spun that towered high above your head. Tivoli is a wonderful and enchanting place, even without the twinkling lights, and then there are the burritos…
At a small little Mexican kiosk tucked away in the park, we found fresh, made-to-order, pork burritos served cleanly with minimal toppings and a sweet, yet slightly salty, tropical pineapple salsa. Both the burrito and the salsa were memorable. We snapped a shot and posted it on my Instagram feed instantly. We all knew right away, this was a burrito I would recreate for my blog, and here it is.
Delicate in ways, compared to the caloric bomb-style American burritos most are familiar with, these slow-roasted pork burritos are not fussy, or fancy, but flavorful. The slow cooker pork is tender and juicy and compliments the tropical pineapple salsa perfectly. Although it takes time to slow roast the pork, I still qualify this recipe as an easy meal for it is a prep-and-forget type of meal any time of year.
Recipe: Pineapple Salsa
Ingredients:
- 2 cups fresh pineapple, cored and small dice
- 1 red bell peppers, deseeded and small dice
- 1 small jalapeño, deseeded and small dice
- 1/4 cup yellow onion, small dice
- 1/3 cup cilantro, finely chopped
- 1 plum tomato, deseeded and finely chopped
- 1/4 teaspoon salt
- black pepper to taste
- 1 teaspoon white vinegar
Directions:
- Step 1 In a small mixing bowl add the pineapple, bell pepper, jalapeño, onion, cilantro, tomato, salt, pepper and vinegar. Mix well to incorporate. Place in the refrigerator until needed.
Recipe: Slow Roasted Pork Burritos
Ingredients:
- For the Slow Roasted Pork:
- 3 pounds pork shoulder or pork butt
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- juice of 1 lime
- 1 tablespoon Extra Virgin olive oil
- 1 (14.5-oz) can diced tomatoes, well drained
- For the Burritos:
- 6 large flour tortillas
- 1 cup brown rice, cooked
- 1 (14.5 oz) can black beans, rinsed and well drained.
- 1/4 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro leaves
- pineapple salsa, for serving
Directions:
- Step 1 For the Pork: Trim the pork of excess fat. Cut into smaller 4-inch cubes. Set aside.
- Step 2 In a medium bowl add the salt, pepper, cumin, chili powder, onion powder and garlic powder. Add the pork and using your hands, toss well to coat. Add the lime juice and olive oil and mix well.
- Step 3 Place the pork and the tomatoes in a slow cooker. Set to “high” and cook for 4 hours. Once the pork is done, use a fork to shred.
- Step 4 Assembling the Burritos: Heat the tortilla for about 15 seconds in the microwave. Place a small amount of shredded pork in the middle forming a rectangle. Place some brown rice on top, followed by some black beans, cheese and cilantro. Roll as tightly as possible, tucking in the ends mid-way through. Serve with pineapple salsa on the side.
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