Pulled Pork with Cabbage Slaw Burrito

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This is from last month and I am slow to blog it. It was too hot to bake anything, but I had a 3 pound pork shoulder roast to cook. I decided to make pulled pork on the stove top.

I don’t have a Dutch oven, so I used my soup stock pot. I put it on medium heat with 2 TBSP of olive oil. I added the roast and browned it on all sides before removing for a few minutes. I wanted it to be browned but also wanted to develop flavors before adding the meat and did not want to use two pans.

I chopped up a yellow onion, added it to the oil, with some salt and pepper and sautéed until tender. I tossed in 4 cloves of garlic and about 4 TBSP of Jamaica Jerk seasoning. Yes, that much! I then added 2 cans of diced tomatoes and 2 cups of vegetable broth. I heated everything, stirring and then put the pork back in and let it simmer for a few hours, checking repeatedly until it was falling apart and tender. This was just amazing! So flavorful and not at all too spicy.  This makes a lot of pulled pork that you can use for all sorts of delicious things.

I made a simple slaw of sliced cabbage, diced onions, salt, pepper and oil and rice vinegar.

  • 1 cup of chopped cabbage
  • 1 TBSP of chopped onions
  • salt, pepper
  • 1 tsp of olive oil
  • 1/2 tsp of seasoned rice vinegar.

I grilled two flour tortillas using the electric coils on my stove. You have to keep a close eye, do not walk away and have the exhaust fan going on high to avoid setting off your smoke alarm.

After grilling the tortillas, I put half the slaw on each tortillas, and then put a half cup of pulled pork on each, rolling up and cutting in half. It was delicious, meaty and fresh and crunchy with the cabbage.

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