If you only have minced pork at hand, then you may be tempted to try it instead of minced beef in a burrito. You may also prefer minced pork or have an excessive amount that you want to use up at a dinner party. It could also be comparably cheaper and easier to find than beef.
However, try to broaden your horizons past simply minced pork as there are other forms of meat that you can try. Perhaps pulled pork that has been slow-cooked overnight, marinated pork such as Al Pastor, or baked pork such as Carnitas can bring out some delicious flavors.
Thankfully, burritos are wonderfully versatile and come in a variety of forms with several fillings you can choose from. You may even want to try pulled pork instead of minced pork for an interesting twist.
Can You Use Minced Pork Instead Of Beef In Burritos?
Of course, you can use minced pork instead of beef in burritos. Limiting yourself to such a decision could mean that you miss out on other delicious combinations.
Maybe even minced pork and beef such as you would get in a meatball or meatloaf. There is a specific blend known as Campechano which is beef in the form of flank with pork chicharrón which works well.
If you did simply want to use minced, or ground, pork then mix it with some salsa, throw in a few spices and let your creativity take you to some delicious places.
You may find it easier to use pork that has been marinated such as Carnitas, Al Pastor, or Barbacoa as their flavors are more built-in rather than added on as supplements.
Minced pork can also be quite dry when prepared, especially with the fat removed, so choosing slices or cubes of course may be a better decision.
Deciding on pork burritos for a special occasion should mean taking your time with it. That could mean marinating overnight or using a slow cooker to create some delicious pulled pork.
While this may be an extra effort, once the meat is ready you can arrange it accordingly without any more cooking. However, if you were choosing speed then frying up some ground pork should only take a matter of minutes which may be all the time you have.
How You Can Use Pork In A Burrito Recipe?
Minced pork, also known as ground pork, is a traditional burrito filling that you can find in most Mexican food restaurants.
For a different, more luxurious texture of pork, you can try it as pulled pork as it may add a bit more chew to your burrito.
If you do decide to try pork, you should go for an appropriate accompaniment such as Guajillo salsa or a green Chile salsa.
You can create simply minced pork burritos with some long-grain brown rice, a medium onion, garlic, black beans, chili powder, fresh cilantro, salsa, tomatoes, and lettuce.
Simply soften some onion and garlic then add in your minced pork until browned. Stir in the beans, chili powder, and cilantro then cook until heated through.
You want about half a cup of the minced pork mixture for each burrito which can be topped with rice, tomatoes, lettuce, and salsa. Simple yet so effective and delicious.
One delicious way to use pork in a burrito recipe is to create some Carnitas. These can come with a range of flavorings such as cola, sweetened condensed milk, spices, and herbs.
A traditional flavoring is orange juice and you can use half a cup with three pounds of pork shoulder that have been cut into two-inch slabs. Carnitas also work well with garlic, bay leaves, and Mexican oregano.
Start by sprinkling over some salt then covering the pork in foil and baking it with the orange juice poured over it (though make sure some goes underneath too).
Once almost tender, roast it up until the liquid has evaporated then break it into chunks and return to the oven until richly golden. You can sprinkle on some more finishing salt then serve with guacamole, salsa, or limes.
To use some boneless pork loin that you can marinate overnight, try some Al Pastor burritos. You will need to plan ahead but if you have the time these are great to bring out for a special occasion.
First, you need to make the spicy mixture that will flavor the pork by simmering together four dried California or New Mexico chilies with two dried pasilla chilies, two cloves, three-quarters cup of white vinegar, three-quarters cup of water, a teaspoon of salt, half a teaspoon of ground cumin, and half a teaspoon of black pepper.
Once the chilies are exceedingly soft (after around 15 minutes), you can pour the mixture into a blender with nine cloves of garlic to purée into a paste.
Heat two tablespoons of olive oil in a pan then simmer the mixture for another 15 minutes then leave to cool to room temperature.
Cut a pound of boneless pork loin into small cubes and cover them with the spicy mixture then cover and refrigerate overnight to marinade.
When you are ready the next day, heat some olive oil in a pan over medium heat then cook the pork over low heat in batches. Serve it up with a range of traditional fillings such as lettuce, tomato, and salsa.
You can make wet burritos with pork barbacoa but, as with any burrito, you can make them customizable to go with chipotle sweet pork or Carnitas.
However you make them, you can load a wet burrito with your choice of rice, beans, and cheese then cover them in red or green enchilada sauce.
It’s largely the sauce that is distinct in a wet burrito as they are coated in either Chili Colorado Sauce (red) or Chili Verde Sauce (green). Make sure that the cheese melts well too.
There is a slight difference between wet burritos and enchiladas. While both use enchilada sauce, enchiladas are made with corn or flour tortillas and then baked with their sauce and cheese so they become quite soft.
Wet burritos are made with flour tortillas that are burrito-sized and they keep their crispy shape as they are brushed with olive oil and then baked separately allowing them to crisp up.
Only then is the enchilada sauce poured over them, followed by cheese while they are baked to allow the cheese to melt.
For around six burritos you will need two cups of pork barbacoa with a burrito-sized flour tortilla for each one. Layer each burrito with your choice of fillings, Cilantro Lime Rice works well as does plain rice, but make sure you have either black, pinto, or refried beans with a generous amount of sour cream and shredded cheese.
Roll up each burrito then place them on a baking sheet covered with foil that has been lightly sprayed with nonstick cooking spray. Brush the tops and sides of each one with some olive oil or nonstick cooking spray.
Bake for 15 minutes at 400°F when they should look lightly golden. You can fold up the foil so you can make sure that the enchilada sauce does not escape when you pour it on.
Sprinkle on about one cup of shredded cheese then bake until the cheese has melted. When serving, top the burritos with some lettuce, tomatoes, and maybe some salsa.
For a relatively straightforward way of using up some ground pork, try some delicious Chipotle Pork Burritos. Heat a tablespoon of vegetable oil in a pan over medium heat then fry 12oz lean ground pork until browned then drain off the fat.
Remove the pork then use the same pan to heat another tablespoon of vegetable oil with a finely diced onion, two minced garlic cloves, a teaspoon of ground cumin, a teaspoon of ground coriander, and a pinch of salt and pepper.
Cook until the onion has softened then return the pork to the pan. Add a cup of mild salsa, and half a teaspoon of dried chipotle powder then simmer until thick. Add a quarter cup of fresh coriander then spoon a quarter of the pork mixture into each burrito.
Sprinkle some shredded cheese, diced green pepper, and tomatoes. Roll into burritos then bake at 400°F for seven minutes, turning once.
Think of the burrito as a North Mexican method of transport for fillings, a vessel to fill with your favorite ingredients.
Sure, minced beef may be one of those fillings that you have had since you first began to enjoy burritos. However, sticking with beef may be limiting when you could be trying minced pork or even pulled pork. You can use minced pork instead of beer in burritos, the same way that you can use several other fillings.