Afternoon Burritos'

Roast

1 2-3 lbs pork blade roast

Kinder's The Taco Blend Seasoning

1 tsp olive oil for binder

Pico

1 large tomato diced

1/2 red onion diced

2 green onions diced

1 Lime sliced

Pickled Jalapeno slices, chopped into chunks (if desired)

The Toppings

2 cups of rice boiled and prepared with 1 tsp of the taco blend, and 2 tbsp of Stubb's Hatch Green Chili Sauce

Sour Cream

Salsas of choice

Shredded monterey jack and cheddar cheese

1 can of black beans drained (if desired)

Chopped Cilantro (if desired)

Sliced Iceberg Lettuce (if desired)

Who doesn't enjoy an overstuffed carne burrito that is filled up with all your favourite toppings, and then lightly grilled on the flat top, quite possibly one of my favourite things to eat, only surpassed by a burrito with grilled shrimp, but alas Miss Diana isn't a huge seafood fan so I usually settle for land based animals in our burritos .

Prep the blade roast, by trimming any silver skin or large hunks of fat, this particular roast I purchased from the market already was trimmed and vac sealed, so this step only applies if you don't buy one trimmed out. Apply some olive oil, and hit it with the taco blend or any Mexican spice blend you prefer, then let it sweat on the counter well you prep the grill. If using a pellet grill set temp to 225 degrees fahrenheit, if not keep your fire stable around 200-250 in your offset. (Can also be done in the oven in your dutch oven just set the oven to a 225 temp and let it slowly cook). Let the roast smoke for about 1.5 hour, this is a small little roast so you won't be able to treat it like a larger cut, so it will require being wrapped in foil with liquid, or placed in a pan covered or a dutch oven. In my particular case I used a dutch oven, so I poured in 1/2 of vegetable broth and 1/4 cup of water, but any liquid will work just enough to keep the moisture going. ( if wrapped in foil probably just do with a 1/2 of cup of liquid.

Now if you are in a hurry, you can bump the temp up to 325-350, or continue to slow cook, either way take your meat to about 190 if you prefer chunks with a bit of chew, or if you prefer more pulled texture take it over 200, until it is breaking down with minimal effort.

You can leave toppings seperate or you can make them into some pico that works for adding to the burritos, or having with some tortillas on the side. Mix the diced tomatoes, onions, and jalapenos in a small bowl squeeze half the lime into it, and add some salt to taste. (This step can be done anytime, if it sits for a bit the flavours have a bit of time to meld together, but just as good done just before you are ready to eat). A handy component to have for tacos and burritos is a tortilla warmer, makes keeping them warm, soft and easily pliable a lot easier. It's much easier to roll a burrito when its warm, as it doesn't rip as easy. Place your toppings of choice in the centre of a large flour tortilla, then fold two sides in and TIGHTLY roll it up. I'm not the best at this, so if unsure, there are lots of tricks on the interwebs. You can eat the burrito if you prefer now, or if you wanna give it a little extra, get a hot skillet or griddle going (no need for oil), just has to be browned on the outside. NOW Crack the top of a ice cold Sol, slice the burrito in half, or drive it in whole, that's happiness rolled up son!