The Sporrito


By Samantha Spoto

Photos by Samantha Spoto.

As someone who eats a great deal of burritos, I rarely make them myself. However, in honor of Cinco de Mayo–a day that celebrates Mexican ethnicity and culture–I have taken to the kitchen to try my hand at creating a delicious delicacy of theirs. I drew inspiration for this meal from a few of the many burritos I have tasted in the past few months. With the warm weather approaching, this orange barbecue pulled pork ‘rito sounds like my perfect summer dish!

What you’ll need for the orange barbecue pulled pork:
1 lb boneless pork
1 tsp salt
1 tsp black pepper
1 cup orange juice, freshly squeezed
6 oz tomato paste
1/4 cup cider vinegar
1/4 cup honey
3 garlic cloves
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp molasses

In a large bowl, whisk together the freshly squeezed orange juice, tomato paste, vinegar, honey, chili powder, salt, pepper, garlic, paprika, onion powder, and molasses.

Pour marinade over the pork roast in the slow cooker. Cook on high for three hours. After the second hour, use two forks to pull apart the pork until it is completely shredded. Leave in the cooker for one more hour.

What you’ll need for the Avocado Cilantro Lime Rice:
1 1/2 cups white rice
1 ripe avocado
2 tbsp lime juice
1/4 cup cilantro, chopped
1 clove garlic, minced
Salt and pepper to taste

Set a pot of water to boil for the rice. While you wait, mash the avocado until it becomes smooth. Then add the lime juice, garlic, and cilantro. Crack in salt and pepper to taste.

When the rice has cooked fully, add the avocado mixture directly into the rice and stir all contents together.

What you’ll need for the coleslaw:
8 oz cabbage, shredded
2 carrots, shredded
1/6 cup white sugar
1/4 tsp salt
1/4 tsp pepper
1/8 cup milk
1/4 cup mayonnaise
1/8 cup buttermilk
1/2 tbsp white wine vinegar

Combine cabbage and carrots in bowl. In a separate bowl, mix sugar, salt, pepper, milk, buttermilk, mayonnaise, and vinegar until creamy. Pour the mixture over the cabbage and carrots. Stir together and let chill for at least 30 minutes.

What you’ll need for additional ingredients:
8 oz pinto beans
1/2 cup shredded pepper jack cheese
12 inch tortillas


When all of the core ingredients have finished cooking, take a 12-inch tortilla and begin to fill the center with the rice. Add pinto beans, pork, shredded jack cheese, and lastly, top it off with the coleslaw.

Carefully fold two sides of the tortilla over the filling, towards the center, so that they are nearly touching. Fold the other two sides of the tortilla in towards the center (approximately two inches in on each side).

From here, roll the tortilla as tightly as you can, ensuring that all the ingredients are secured inside. Then, as is customarily heard in Mexico before a digging in, “Provecho!” Enjoy your meal!

For more burritos, check out last week’s Guac Is Extra.