Smoked Pork Burritos

Preparation

For the Smoked Pork:
• Rub the pork loin or butt with the rub
• Let the pork stand for 30 minutes
• Fire up the smoker (I use a Weber Smoky Mountain)
o Place about 1/3 bag of charcoal in lower part of smoker
o Roll up paper (I use old brown paper bags) diagonally and place in bottom of starter can
o Fill a starter can to the top with charcoal
o Place chunks of wood (I use cherry, hickory mix) and chips on top of charcoal
o Light the can and place on top of charcoal and wood chunks / chips
o When charcoal in the can glows white, place contents of can over the bottom of smoker
o Reassemble the smoker
o Wait for temperature of smoker to go approx. 200 / 240 degrees
o Place pork on top grill of smoker
o Cover smoker and let smoke for three hours
o Preheat oven to 280 degrees
o Remove pork, place in covered roasting pan on grill with 1” water on bottom
o Remove pork from pan after approx. 1 hour – let cool

For the Sauce:

• Heat the EVO in a large pot until hot
• Add the flour and chili powder – stirring in to make a roux
• Add the passata and water in slowly, stirring to thicken slightly
• Add the rest of the spices – bring to a slow boil until thickened

For the Burrito:

• Add the cut-up pork to the pot and stir in
• Simmer the sauce and pork for about 15 minutes
• Remove the pork pieces to a bowl, let cool and then shred with a fork
• Pre-heat the oven to about 350 degrees
• In a deep rectangular casserole dish:
o Layer with:
 a tortilla
 ¼ of the enchilada sauce
 1/3 of the shredded pork
 ¼ of the shredded Tex-Mex
 ½ of the optional ingredients
o Fold ends of the tortilla in, then roll up lengthwise
o Place the rolled-up tortilla seam-side down in the dish
o Repeat with the next burrito
o Sprinkle remainder of the shredded cheese on top
o Spoon any remaining sauce mixture around the burritos
• Bake in the oven for about 25 - 35 minutes until cheese melted and browned on top
• Let cool slightly
• Serve by itself or with a light salad or guacamole