The Meaty Pablo

Hot sauce-marinated pulled pork and Mexican rice and (not pictured) garlic-sauteed kale and fried eggs all wrapped up in a giant chewy flour tortilla? There's literally nothing to not like about that. Even my vegetarian wife loved these burritos. They're that good. The hot sauce tenderizes the meat and gives it a vinegary spiciness which offsets its natural saltiness. A few added spices provide a sharp and savory depth of flavor to the meat. A bonus kick of richness from the eggs is lightened by wintry greens and rice. We devoured all of them with a kind of carnal fury, and afterward I felt wicked pumped, similarly to how I feel when I listen to high energy gangster rap. And so I named the thing after Petey Pablo. I was gonna go with Piggy Minage... I don't know... both are great. ANYWAY, everyone just eat this and then take your shirts off and swing them around your heads like a helicopter.

Butter Count: 2 Tbsp

 

INGREDIENTS:

2 cups water

1/2 cups long grain white rice

1/4 cup fresh cilantro, minced

2 green onions, thinly sliced

3/4 cup orange juice

1/2 cup distilled white vinegar

2 Tbsp melted butter

2 Tbsp tomato paste

2 Tbsp canned chipotle chile peppers in adobo sauce, minced

5 garlic cloves, roughly chopped

3 tsp cumin

3 tsp dried oregano

3 tsp paprika

3 tsp chili powder

1 tsp salt

1/2 tsp cayenne pepper

4 lbs boneless pork shoulder with the fat removed, cubed

1 bunch kale, center ribs removed

3 additional cloves garlic, crushed and skins removed

About 16 eggs

8 large flour tortillas.

 

INSTRUCTIONS:

1. Place the water, rice, and 1 tsp salt in a rice cooker or pot and bring to a boil, then cook over low heat about 20 minutes until the water is absorbed and the rice is cooked. Remove the rice from the heat and let it rest about 10 minutes, covered. Add the cilantro and green onions and mix thoroughly with a fork. 

2. Preheat the oven to 300F with the highest rack positioned somewhere near the bottom of the oven. Whisk the orange juice, distilled white vinegar, butter, tomato paste, chipotle peppers, garlic, cumin, oregano, paprika, chili powder, salt, and cayenne pepper in a large oven-safe pot or Dutch oven. Season the  pork evenly with salt and pepper and add it to the pot. Combine thoroughly so that the pork is completely coated in the spiced liquid. Cover and cook about 2 hours.

3. Strain the pork liquids into jars and allow to sit about 15 minutes until the fat is separated. Reserve the solids. Transfer the pork into a large bowl.

4. Remove the fat from the separated braising liquid. Transfer the non-pork solids to a blender with about 2 cups of the braising de-fatted braising liquid. Blend until smooth. 

5. Shred the pork using 2 forks, or using the paddle attachment of a stand mixer. I prefer using 2 forks. Combine the shredded pork with the blended mixture.

6. Add the kale and to a large pot with the 3 cloves of garlic and a few tablespoons of water over high heat. Cook about 5 minutes, tossing often, until the kale is wilted but still a little crunchy. Remove from heat and drain if necessary.

7. Fry 2 eggs per burrito, over easy.

8. On each tortilla, place about 1/2 cup rice, 1/2 cup meat, 1/4 cup kale, and 2 fried eggs, top the eggs with a generous amount of hot sauce, then wrap the burritos and enjoy!

Note: It may be necessary to microwave the burritos, wrapped in a damp dish towel, about 1 minute to make them pliable before assembling the burritos.

Note: You can vary the amounts of each component to your taste! I like less rice, more pork, and less kale. My wife likes more rice, less pork, more kale. The fried eggs are indisputable and should always be runny and added to the burritos in pairs ;)