The other day my brother-in-law (also known as the Master of All Meats) gave me some leftover smoked pork he made in his gigantic smoker. Obviously, I accepted, because there’s one thing you must never do: turn down anything created in Rob’s smoker. Heaven, I tell ya.
Anyway, it didn’t take me long to figure out what I was going to do with this precious meat candy. I had some leftover green chile in the fridge and all of the other good things that go into burritos, so I just needed to narrow down whether I was more in the mood for a breakfast burrito or a “standard” burrito with rice and beans.
My mind spun for a while thinking of all of the possibilities, and I decided. I wanted a hybrid of the two: a breakfast-ish burrito with meat, eggs and cheese plumped up with a little limey, cilantro rice. And obviously, it needed to be smothered in green chile. The breakfast-ish burrito was a big winner, folks, so it’s here to stay.
¾ c. pulled pork
2 large flour tortillas
1 Tbsp. butter
½ c. rice
Juice from ½ lime
2 tsp. fresh cilantro, chopped
¼. c. shredded cheddar
1 c. green chile
Cook the rice according to package directions. Add lime, cilantro, salt and pepper. Set aside.
Heat the pork in a skillet so that it gets a bit crispy, about 2-3 minutes. In the meantime heat the tortillas with shredded cheddar in the microwave for 30-45 seconds, or until the cheese is melted.
In a separate skillet, heat butter and scramble the eggs. Season with salt and pepper.
To assemble the burritos, divide equal amounts of rice and spoon over the melted cheese on the tortilla. Top with pork and scrambled eggs. Roll the burrito by folding the sides in and then rolling away from you. Place the burrito on a plate. Top with green chile.
Serve with all of the extras, like guac, sour cream, more cheese, salsa, etc.