Spices from Chicago made my Burritos

So, first and foremost:
Sorry again for being super lame and forgetting to update. Between working 13 days in a row, family moving, and then getting to take a vacation to Chicago, I've been a bit flighty. Why Miss Rabbit doesn't post is beyond me. Maybe she's lazy. You guys should all write her and tell her how mean she is for not posting.

So, here's how silly I am. I fly half way across the country, and the only souvenir I bring back? Spices. We went to this God's gift to man little spice shop..Err. The Spice House actually.. And my god I wanted to spend every cent on me. And I wanted to sell an organ and buy more.

I held back. With reserve and help from my friend, I purchased Sunny Oaxaca Ancho-Coffee Rub. Now, I know it was supposed to be a rub, but know what? Nope. I ran with it.

Kobold's Fancy Freaking Pork Burrito

The hardest part? The beans. I hate soaking and cooking beans. It takes forever..

What will you need, G?

• 
  
• Pork - I did a pork loin, about 1.6lbs
• Spices: Yeah, you know what one I did. 
• About a teaspoon of olive oil
• Coffee - Strong. 
• Black beans
• Onion
• Garlic
• Tortillas
• What ever else you want in your burrito

So how do we do it?

• 
  
• I like to slice a nice grid in my pork. 

• Shove parts of those grids full of  bits of garlic. Season all over all of this.

• Oil the bottom of your crock pot and put the pork in it
• Surround with coffee. 
• Slow cook this beast. I like to wait until the spices are well cooked into the meat and then baste. Baste with coffee. SO MUCH COFFEE. 

• Beans: Soak beans. Cook beans. Directions on the package. 

• Mash the means. 

• Shred the pork.

• Make a burrito.
• I like to put my burritos on the griddle. I admit, my burrito wrapping game is WEEEAAAKKK. 
• I like corn. I've discussed before how I season and make my corn. 

Porkin' your..sammich

I wasn't going to say your mom, I swear. Ok I probably was.

So picture this: It's a weekend morning, Miss Rabbit is still sleepin' from working the street all night. I'm chatting two friends. One in the South, one in the North-East. One is telling me to cook. The other is bragging about her family recipe for Pernil.

So after realizing I'm not going to marinate my pork all night, nor am I going to find some of the ingredients I'm wanting to do that, I go another route.

Kobold's Fancy Freaking Pork Sammiches

So, it isn't hard. I didn't marinate for hours. I didn't do a fancy brine. The only suggestions I have are find fresh rolls, and make sure you have some time to slow cook. How long? I did like 8 hours. Some people will want 2937837 hours. It's really up to you. Remember, don't let your meat go dry. Then it just becomes jerky. And while jerky is awesome, it makes a sad sammich.

Whatcha Need Poppa?

• Pork - As much as you want. In the end ours was about 2 lbs.
• SO many garlic cloves - to taste here.
• About 1 tblsp. each:
• Cumin
• Tumeric
• Salt
• Pepper
• Chili Powder
• Oregano
• Paprika
• A couple basil leaves
• Water for the bottom of your pan
• A little Olive Oil
• About 1 tblsp. of lemon/lime juice
• About 1 tblsp. white vinegar
• 2-4 Tblsp. of flour

Lets get fancy

• Cut a grid into your pork
• Stuff your grid with garlic cloves
• Rub your oil on your meat
• Squirt a little lemon/lime juice.
• Pour your vinegar over it all

• Mix all your spices. Sprinkle them all over the meat - You WANT some of it in the pan! Really!
• Drop your basil leaves in the pan
• Put a bit of water in the pan

• Throw it all in the over at really low, like 200 degrees. For ever. FOR EVER. 

• Pull pork out and shred that ho. 

• Put your pan on a burner on medium to medium high heat. Start mixing those drippins and water with a bit of flour. I started with 1 1/2 tbslp. You're going to mix this in, stirring a the whole time. This will thicken. When this thickens to your liking, it's gravy!
• Cut bread
• Put meat in bread
• Add Gravy
• EAT IT