Breakfast/Brunch Main Dish Snack

Tex – Mex Straight Cut Potato and Pulled Pork Burritos

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  • Potato Type: YellowRusset
    Cuisine: AmericanLatin / Hispanic
  • Prep Method: FriedPan Fried
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Recipe by: Chef Myrna Segismundo

Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.



  • 2 tbsp Salt
  • 2 tbsp Black Pepper
  • 1 tsp Paprika
  • 1 kl Boneless Pork Shoulder
  • 1/4 cup Vegetable Oil
  • Enough water to cover Pork
  • 1/3 cup Apple Cider Vinegar
  • 1 tbsp White Sugar
  • 1 tsp Hot Sauce
  • 1/4 cup Barbecue sauce
  • A Few Lettuce Leaves
  • 1 cup Grated Cheese
  • 200 gms Frozen Straight Cut Potatoes, fried
  • 8 pcs. Potato Tortilla (see recipe below)
  • Pico de Gallo (see recipe below)
  • Sour Cream for garnish


  • 2 cups All-Purpose Flour
  • 1/4 cup Dehydrated Potato Granules
  • 1 tsp Salt
  • 3/4 cup Water
  • 2 tbsp Olive Oil


  • 3 pcs Ripe Tomatoes, chopped
  • 1/2 cup Cucumber, chopped
  • 1 sprig Fresh Coriander, chopped
  • 1/2 pc White Onion, chopped
  • Juice from 1 Lemon Juice
  • Salt and Pepper, to taste



1. Combine salt, pepper and paprika and rub pork all over. Set aside for about 30 minutes.
2. In a pan with oil, sear the pork until browned.
3. Place pork skin side up in a pot. Cover with enough water and braise about 2 ó hours or till tender. Let cool.
4. Transfer pork to a large bowl, then shred meat with two forks.
5. Add vinegar, sugar, hot sauce and barbecue sauce. Set aside.


1. In a mixer, place all dry ingredients and beat on low speed, then add water and olive oil and continue mixing about 5 minutes until elastic. Cover and rest for 10 minutes.
2. Divide dough into 8 pcs then on a floured surface, individually roll dough balls into 6 – 8 inch tortillas.
3. In a preheated non – stick pan, cook tortillas on both sides. Repeat procedure for each piece. Set aside.


1. Place a cooked tortilla on a plate, then horizontally arrange lettuce about 2 inches away from the tortilla edge closer to you.
2. Top lettuce with shredded pork, grated cheese and fried straight – cut potatoes.
3. Roll the tortilla and filling tightly into a cylinder.
4. Slice the burrito into two and serve with sour cream and pico de gallo.


Combine all ingredients and season with salt and pepper.


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