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One of the most popular street food tacos in Mexico but made into a tasty burrito! Marinated pork butt is roasted until tender with the traditional pineapple for a tangy kick! The pork is wrapped up in a flour tortilla with mozzarella cheese and crisp roasted potatoes and served with salsa ranchera and an avocado crema to cool everything off.
Nutritional facts
Protein
52g
Carbs
86g
Calories
1020
Fat
52g
Ingredients
Achiote, Apple Cider Vinegar, Avocado, Avocado Oil, Butter, Canola Oil, Chicken Base, Cilantro, Cream Cheese, Cumin, Extra Virgin Olive Oil, Flour Tortillas, Garlic, Guajillo Chili, Heavy Cream, Jalapeno, Jasmine Rice, Kosher Salt, Lime Juice, Onions, Orange Juice, Oregano, Pineapple, Pineapple Juice, Pinto Beans, Plum Tomatoes, Pork Shoulder, Sour Cream, Soybean Oil, Sugar, Tomatillo, Vanilla, Water
Reviews
4.4
Based on 165 reviews
Out of the 5000 burritos that Cook Unity has, this is the best one!
Eunice C · 10/29/23
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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