Slow roasted pork and egg breakfast burritos
Yields 12 burritos
There is no meal that can't be improved with rich, savory, delicious slow roasted pork. Seriously, slow roast a huge pork shoulder and try it for breakfast, lunch, dinner, brunch, a midnight snack... whenever. Still, if you need some ideas of how to incorporate pork into your next breakfast or brunch, try these burritos. They're great with last night's pork or pork shoulder made just for the occasion as the recipe suggests below.
- 1 (2-3 pound) pork shoulder
- 4 cloves garlic
- Salt and pepper
- 8 chipotles in adobo with their sauce
- 4 tablespoons olive oil
- 1 onion, minced
- 2 cans black beans
- 2 tablespoons cumin
- Butter or cooking spray
- 12 eggs
- 12 tortillas
- The night before you are going to make the burritos, prepare the pork. Do this by making four shallow cuts into the pork shoulder. Insert a garlic clove into each slit. Liberally cover the pork with salt and pepper.
- Next, put the chipotles into the food processor with their sauce and purée them into a smooth paste. Use that to cover the pork.
- Cook the pork for 6 to 8 hours on low.
- The morning you are ready to serve the burritos, warm the olive oil in a skillet over medium high heat. Add the onions and cook them until they are starting to turn brown, about 12 minutes. Next, add the black beans and cumin. Mash the black beans and stir well. Cook the beans until warm.
- Use the butter or cooking spray to grease a second skillet, then scramble the eggs with a bit more salt and pepper. Cook the eggs until done.
- Microwave the tortillas for 30 seconds to make them pliable and make your burritos.