Slow Roast Pork Burrito 4-3

Slow Roast Pork Burrito 

Tender pork shoulder rolled-up in a burrito and served with crispy Corn Cones snacks.


Number of portions
  • 1 kg pork shoulder

  • 70 g Santa Maria Brisket Spice Mix

  • 10 Santa Maria Soft Grilled Tortillas (30 cm in diameter)

Corn Cone Chips
  • 120 g Santa Maria Snack Base Corn Cones (for frying)

  • 10 g Santa Maria Parsley

  • Salt for taste

  • Oil for frying (such as vegetable oil)

  • 400 g Santa Maria Guacamole

  • 400 g Rio de Grande Salsa

  • 200 g sour cream

  • 200 g grated cheese

How to prepare

  1. Rub the whole pork shoulder with Santa Maria Brisket Spice Mix, making sure the spices evenly coat the meat.

  2. Preheat the oven to 130°C.

  3. Wrap the seasoned pork shoulder in aluminum foil and place it on a baking sheet. Cook in the oven for approximately 4-5 hours, depending on the thickness of your meat. The meat should be tender and easily pulled apart with forks when done.

  1. Heat the oil in a deep fryer or deep saucepan to 180-200°C.

  2. Deep-fry the Corn Cones in the hot oil until they turn golden brown and crispy, following the instructions on the package.

  3. Once the Santa Maria Snack Base Corn Cones are done, let them drain on paper towels to remove excess oil. Season them with Santa Maria Parsley immediately after frying while they are still hot, (To achieve the best results, grind parsley in a blender until it turns into a fine powder spice up chips and a little salt).

  1. Take a Santa Maria Soft Grilled Tortilla and add guacamole, salsa, sour cream, and the meat onto the tortilla. Top with grated cheese and cilantro. Finally, add the freshly fried Corn Cones.

  2. Fold the sides of the tortilla over the filling, then roll it up from one end to the other to form

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