Mexican Pork Burritos

1. Prepare the Pork Filling:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Season the pork shoulder with salt and pepper, then add to the skillet, searing on all sides until browned.
3. Remove the pork and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic, chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for another minute until fragrant.
5. Stir in the diced tomatoes, green chilies, and chicken broth. Bring to a simmer.
6. Return the pork to the skillet, cover, and reduce heat to low. Simmer for 2-3 hours, or until the pork is tender and easily shredded with a fork.
7. Remove the pork from the skillet and shred it using two forks. Return the shredded pork to the skillet and mix well with the sauce.

2. Assemble the Burritos:

1. Warm the flour tortillas either in a dry skillet over medium heat or wrapped in a damp towel in the microwave for about 30 seconds.
2. Lay each tortilla flat and spread a line of rice down the center.
3. Top the rice with a generous portion of the shredded pork mixture.
4. Add a spoonful of black beans, followed by shredded lettuce, cheese, sour cream, and salsa.
5. Sprinkle with fresh cilantro if using.
6. Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely.
7. Repeat with the remaining tortillas and fillings.

3. Serve:

1. Serve the burritos immediately with lime wedges on the side for squeezing over the top.
2. Optionally, you can toast the assembled burritos in a skillet for a couple of minutes on each side for a crispy exterior.

Enjoy your Mexican Pork Burritos with friends and family, accompanied by your favorite sides like guacamole, pico de gallo, or a fresh salad. These burritos not only make a delicious meal but also a fantastic leftover, as the flavors only get better the next day!