Pulled Pork BBQ Burrito

Savor the mouthwatering combination of smoky pulled pork, tangy barbecue sauce, and hearty burrito fillings, with an extra relaxing twist from cannabis-infused oil. This Pulled Pork BBQ Burrito is a perfect balance of sweet, savory, and comforting flavors, making it an elevated delight for lunches, dinners, or laid-back gatherings. Enjoy responsibly and bask in the taste of pure indulgence with a mellow finish.

Ingredients

• For the Pulled Pork
  • 2 pounds pork shoulder or pork butt
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup barbecue sauce (your preferred variety)
  • 2 tablespoons cannabis-infused olive oil (adjust potency as needed)
• For the Burrito
  • Large flour tortillas (4-6)
  • 2 cups cooked white or brown rice
  • 1 cup coleslaw (store-bought or homemade)
  • 1 cup black beans (cooked and drained)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Optional garnishes: sliced jalapeños, sour cream, or avocado slices

Instructions

1. Prepare the Pulled Pork:

• Preheat your oven to 300°F (150°C).
• Mix the smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this spice mixture evenly over the pork shoulder.
• Heat a Dutch oven or oven-safe pot over medium heat. Add 1 tablespoon of regular olive oil and sear the pork shoulder on all sides until browned.

2. Slow-Cook the Pork:

• Remove the pork from the heat and add 1/2 cup water or chicken stock to the Dutch oven. Cover tightly with a lid or foil and bake in the oven for 3-4 hours, or until the meat is fork-tender and easily shredded.

3. Shred and Sauce the Pork:

• Once cooked, remove the pork from the oven and shred it with two forks. Discard any excess fat.
• Stir the cannabis-infused olive oil into your barbecue sauce and coat the shredded pork evenly with it. Return the sauced pork to the pot and cook for an additional 10-15 minutes at 300°F, letting the flavors meld together. Set aside.

4. Assemble the Burritos:

• Lay a large tortilla flat on a clean surface. Spread 1/2 cup rice in the center, leaving space around the edges.
• Add a generous portion of pulled pork, a scoop of coleslaw, a spoonful of black beans, and a sprinkle of shredded cheese. Add any additional toppings, like jalapeños or sour cream, if desired.
• Fold the tortilla sides inward, then roll it tightly from the bottom into a burrito shape. Repeat with remaining tortillas and fillings.

5. Warm the Burritos (Optional):

• Heat a non-stick skillet over medium heat. Place each burrito seam-side down and grill it for 2-3 minutes per side, until golden and slightly crispy.

6. Serve:

• Slice the burritos in half, if preferred, and serve warm. Pair with extra barbecue sauce, salsa, or guacamole for dipping!

Tips for Success:

• Adjust the cannabis dosage by measuring the infused oil carefully and mixing it evenly into the barbecue sauce.
• You can make the pulled pork in advance and store it in the fridge for up to 3 days, making burrito assembly quick and easy.
• For a spicier kick, add hot sauce or chipotle peppers in adobo to the barbecue sauce!

Enjoy this tantalizing Pulled Pork BBQ Burrito, and remember to consume responsibly! 🌯✨