Barbecued-Pork Burritos with Chopped Salad

  • Active Time 10m
  • Total Time 20m

Serves 4

The pulled pork popular in the South takes hours, even days to prepare; starting with digging a pit. Our barbecued pork has a similar flavor, but takes just minutes to make.
With sweet, smoky-tasting barbecue, it's a toss-up between an exuberant Californian zinfandel and a lush, jammy Australian shiraz.


  • 2 1/2 tablespoons wine vinegar, divided
  • 1/4 tablespoon dried thyme
  • 1 1/4 teaspoons salt, divided
  • Fresh-ground black pepper
  • 1/4 cup olive oil
  • 1 pound pork tenderloin
  • 2 tablespoons cooking oil, divided
  • 1 cup bottled barbecue sauce
  • 1/2 teaspoon ground cumin
  • 6 ounces cheddar or Monterey jack cheese, shredded (about 1 1/2 cups)
  • 4 9-inch flour tortillas
  • 1/2 head romaine lettuce, chopped (about 2 cups)
  • 3 tomatoes, diced
  • 2 green bell peppers, diced
  • 1 cucumber, peeled, halved lengthwise, seeded, and diced


In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.

Heat the oven to 350 degrees F. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.

Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.

Meanwhile, put the lettuce, tomatoes, bell peppers and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1383

nutrition information per serving

745 calories; 44g total fat; 118mg cholesterol; 1806mg sodium; 47g carbohydrates; 6g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.