Pork and Pepper Burritos with Mango Salsa

Pork and Pepper Burritos with Mango Salsa

Ahh, the aroma of juicy barbecue pork ribs is mouthwatering! But if you're making them for a small crowd, you may have some leftovers. Re-purposing left over pork rib meat into a 30-minute meal is easy with my 'Pork and Pepper Burritos' stuffed and served with home-made mango salsa! I love using Smithfield's Dry Seasoned Ribs in 'Sweet & Smoky Kansas City BBQ'. The smoky flavored combined with the sweet mango salsa is like an explosion of flavor in your mouth! These pit-master perfected seasoned ribs are loaded with the most amazing flavor. You'll be getting authentic, BBQ restaurant-quality pork meat right at home! Whether you liked them grilled or baked in the oven, Smithfield Dry Seasoned Ribs are ready in 2 hours. For more grilling tips and recipes like this one, visit SmithfieldThrowdown.com. And make sure to try their Dry Seasoned Ribs in these tasty flavors: Bold & Spicy Southwest Style Peppercorn, Sweet & Spicy Memphis BBQ and Sweet & Tangy Carolina BBQ.

Stuffed Pork and Pepper Burritos with Mango Salsa
PREP TIME: 30 minutes
2 green onions
½ red or green bell pepper
1 medium mango
1 medium tomato, seeded
Small bunch fresh cilantro
1 jalapeno; optional
1 tablespoon olive oil
Juice from 1 lime
1 large red bell pepper, chopped
1 shallot, diced
3 garlic cloves, minced
2 – 2 ½ cups Smithfield Dry Seasoned Rib meat, in Sweet & Smoky Kansas City Style BBQ
½ teaspoon salt
Ground black pepper
1 cup shredded mozzarella cheese
½ cup sour cream
½ cup medium-grain rice
½ teaspoon salt
¼ teaspoon EACH: paprika, chili powder
4 extra-large flour tortillas

1. Prepare the rice first in a small sauce pot.
a. Combine the rice with the appropriate ratio of water, according to package instructions. Season with salt, chili powder and paprika.
b. Cover and simmer until rice is cooked.
2. Next, prepare the mango salsa.
a. Dice all the ingredients and combine in a small bowl: green onions, bell pepper, mango, tomato, cilantro, and jalapeno. Season to taste with salt, olive oil and lime juice; set aside to marinate.
3. Prepare the filling.
a. Remove the pork rib meat from the bones and roughly chop; set aside.
b. Preheat a medium sized frying pan over medium heat and add ½ tablespoon of olive oil. Add the red bell pepper, shallot and garlic. Saute for 4 to 5 minutes until pepper is tender.
c. Add the pork rib meat, season the filling with salt and pepper and heat for about 2 minutes just to reheat the pork meat.
d. If using a grill pan, preheat it at this time over medium heat.
4. Assemble the burritos.
a. Spread about 2 tablespoons of sour cream in the center of each tortilla.
b. Add about ¼ cup of shredded mozzarella cheese.
c. Next, add about ¼ cup of the seasoned rice.
d. Layer on the pork and bell pepper filling.
e. Top with a few tablespoons of mango salsa.
f. Fold the burrito from the sides first, then roll.
5. Heat burritos about 2 to 3 minutes on each side on preheated grill pan or frying pan; until golden brown. Serve burritos with extra mango salsa, sour cream and hot sauce (optional) on the side.

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