This Pulled Pork Burrito with Pineapple and Cabbage is a delicious Mexican recipe that will have your taste buds doing the happy dance. Your family and friends are guaranteed to love this Pulled Pork Burrito recipe.
Pork Burrito With Pineapple and Cabbage
- 6 burrito-size flour tortillas
- 4 cups red cabbage shredded
- ¼ ripe pineapple diced
- ¼ cup olive oil
- 1 tbsp dark rum
- 1 small onion
- 1 lb pork tenderloin
- 1 cup long-grain white rice
- 2 tbsp. rice-wine vinegar
- 1 can black beans
- ½ tsp adobo
GRILLED PINEAPPLE SALSA
- ¾ ripe pineapple diced
- ½ cup chopped cilantro
- ¼ cup diced red bell pepper and sweet onion
- ¼ cup Chopped fresh mint leaves
- 2 tbsp. mango puree or mango
- 1 tbsp. lime juice
- 1 tbsp. chili powder
- Put all marinade ingredients in a gallon-size zipper-type food bag. Shake to mix, then add pork, seal tight and marinate in refrigerator overnight.
- Bring rice and 2 cups water to boil in a heavy saucepan. Reduce heat to low, cover, and cook 15 to 20 minutes until all water is absorbed.
- Remove from heat. Sprinkle with vinegar and toss with a fork to coat. Cover to keep hot.
- Remove pork from marinade. Broil or grill, turning once, 15 minutes or until meat thermometer registers 160°F when inserted in the center.
- Shred the pork with a form and cover loosely with foil to keep warm.
- Mix beans with five-spice powder. Heat in a saucepan.
- When hot remove from heat, cover to keep warm.
Grilled Pineapple Salsa:
- Grill or broil pineapple slices 4 to 6 inches from heat source 5 to 6 minutes per side until lightly browned.
- Cool, then cut in 1/4-inch dice. Mix with remaining ingredients in a serving bowl. Makes 3 1/2 cups.
Assemble the Burritos
- Layout one tortilla, top with shredded pork, pinaple, and cabbage. Fold up bottom of tortilla to partially cover filling, then fold sides in toward center. Roll up egg-roll style.
- Serve with rice, beans, and Grilled Pineapple Salsa.
Did You Know?
Although you may think of Hawaii when you see a pineapple, but you would be wrong. The pineapple is indigenous to South America, where it has been cultivated for many centuries. It is the third most important tropical fruit in world production.
The modern burrito was invented by the Mesoamerican peoples of Mexico. They developed the corn tortilla around 10,000 B.C. to wrap foods. They used fillings of chili peppers, tomatoes, mushrooms, squash, and avocados.
In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, the burrito or taco was identified as a regional item from the Mexican state of Guanajuato.
The origins of the Mission burrito or Mission-style burrito can be traced back to San Francisco, in the Mission District taquerías of the 1960s and 1970s.
Los Angeles also has several unique local burrito varieties. The first is the most traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea’s, Lupe’s #2, and Burrito King.