Sweet Pork Burritos (Costa Vida Knockoff)

The following recipe(s) are my best guess at Costa Vida’s Sweet Pork Burrito – so far. With any luck we will be able to improve the recipe even more after the taste-off. If you haven’t already read about that, you should.

To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):

• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese

Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.

And on the side:

• Green Leaf Lettuce
• Pico de Gallo

Black Beans, I just used the canned variety – and heated them on the stove.
One can is enough for five or six burritos.

Cilantro Lime Rice. Recipe makes enough for 6-8 burritos.

Cilantro Lime Rice

2 cups rice
2 cups water
1/2 cup lime juice
chopped cilantro (use about 1/2 of the bunch)

Add everything to a pot. Bring to a boil. Cover, turn off heat, and let stand on the burner for 20 minutes.

I imagine you can do this in a rice cooker – But I’ve actually never used one.

Sweet Pork. This makes lots – I’d estimate enough for 20 burritos. Leftovers freeze.

Sweet Pork
This recipe is very similar to Felicia’s, but the ratios are a little different. The size of the roast is approx. – A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)

Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot

Combine sugar, salsa, and coke in a seperate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.

Green Chile Enchilada Sauce. This stuff in a can worked great for me.
I purchased mild – but Dave says that the temperature is closer to Costa Vida’s medium salsa. So use sparingly if you can’t take the heat.
One can should be good for 4-6 burritos depending on how heavily used it is.

Finally, add shredded cheese. Smother if you’d like.

And on the side. . .

Costa Vida typically offers “lettuce and pico” – if you’d like to add this side to finish off the meal, then do the following:

Add cut green leaf lettuce to the plate, and make Pico De Gallo (recipe below)

Pico De Gallo. Recipe taken from The Pioneer Woman Cooks.
Believe it or not, the grocery store was actually all out of Jalepeno peppers when I went, so I made mine with Anaheim.

Pico De Gallo

5 Roma tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
cilantro
lime juice
salt

Basically its chop/dice, add and stir. Lime juice and salt are added to taste. Visit the link above if you want a step-by-step.

And there you have it. Sweet Pork Burrito – Costa Vida style.
(Note: the pork added to the top of the burrito is decorative, and is strictly optional)

Serve with sour cream and/or guacamole if you so desire.

One of these days I may try to make homemade flour tortillas. Hopefully I can get them a little thinner and a little bigger. If anyone happens to have a good recipe, please pass it along.