Sunday, April 19, 2015

The Flying Burrito Brothers

My burritos went down a storm at Andy and Ollie's barbecue yesterday so I thought I should record the recipe and procedure for posterity and future tweaking.

First off, I rubbed two Sainsbury's basics boneless pork shoulder joints in Dunn's River All Purpose Seasoning and popped them in the fridge.

Next I filled my barrel smoker's water pan, put it on the draining board in the kitchen and added a couple of handfuls of Jim Beam oak barrel smoking chips.

A couple of hours later, I fired up the smoker with an instant lighting charcoal pack and then when that got going, added the soaked chips to it, put the water pan back, added the pork, closed the lid and left it for the magic to work overnight.

In the morning I took the skin off, wrapped the joints in foil and gave them a couple of hours in the oven at 150 degrees.

After that I shredded the meat and added two cans of Green Giant Mexican Style Sweetcorn, grated cheese, Hang Fire Kansas City Barbecue sauce, Louisiana hot sauce, lemon juice and more seasoning.

The burritos were assembled (five table spoons of filling to a tortilla) and wrapped in Bacofoil easy wrap single foil sheets. I got fourteen.

At the barbecue we just heated them up on the grill. Contentment ensued.

(I tried to make Chicharron by deep frying the skin I took off the meat after smoking. It was disgusting and  I ended up throwing it away. In the process I think I lost a lot of savoury smoke ring bark. Next time I will remove the skin before I apply the dry rub. Experiments in the creation of scratchings will continue but not at the expense of my pulled pork.)

Addendum
I have remembered that the burrito mix also contained savoury rice boiled with turmeric and chilli flakes, and that each filling was also topped with coriander leaf. I guess that this mea culpa proves it was worth trying to write it down.
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