South of the Border Grilled Burritos

What You Need:

 

2 TBSP red wine vinegar

2 TBSP chili powder

1 TBSP garlic powder

1 tsp black pepper

2 tsp ground cumin

2 tsp oregano

2 tsp marjoram

1 tsp salt

1 (2 1/2 lb)  boneless pork roast, rolled and tied

2 C green chili salsa

2 (16 oz) cans refried beans

1 TBSP extra virgin olive oil + extra to rub on the roast before grilling

6 (10 in) flour tortillas

1 C Monterey Jack cheese, shredded

1 C lettuce, shredded

1 C sour cream

 

How to Make It:

 

Blend together the red wine vinegar, chili powder, garlic powder, pepper, cumin, oregano, marjoram and salt in a small mixing bowl.

Rub the spice mixture all over the roast making sure to cover the entire roast well.

The brush the roast with the oil and allow the roast to stand 30 minutes.

Heat grill to medium high heat.

Place the roast on grill grate away from the direct heat.

Roast the meat for 3 ½ hours or until the internal temperature reaches 185 degrees.

Remove the roast and allow to cool slightly.

Once cooled enough to work with cut the roast into 1 inch chunks.

Place the chunks into a saucepan, add the salsa and bring to a rapid boil.

Reduce the heat to low, cover and cook 10 minutes.

Place the remaining olive oil in a separate saucepan, add the beans and heat.

Place the tortillas on the grill over the direct heat and toast 10 seconds per side.

Place the beans on each grilled tortilla. 

Add cheese and the pork mixture.

Top with the lettuce and sour cream.

Roll into a burrito. 

 

By placing the roast over indirect heat the roast will cook slowly.  This will insure that the roast stays moist.  It also allows the roast to cook evenly on all sides by reflecting the heat off of the lid of the grill.