Slow Roasted Pork Burritos With Pineapple Salsa – Simmer + Sauce

Ingredients

• For the Pineapple Salsa:
• 2 cups fresh pineapple, cored, and small dice
• 1 red bell pepper, deseeded, and small dice
• 1 small jalapeño, deseeded and small dice
• 1/4 cup yellow onion, small dice
• 1/3 cup cilantro, finely chopped
• 1 plum tomato, deseeded and finely chopped
• 1/4 teaspoon salt and freshly ground black pepper to taste
• 1 teaspoon white vinegar
• For the Slow Roasted Pork:
• 3 pounds of pork shoulder or pork butt
• 2 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 3 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Juice of 1 lime
• 1 tablespoon Extra Virgin olive oil
• One (14.5-oz) can of diced tomatoes, well-drained
• For the Burritos:
• 6 large flour tortillas
• 1 cup brown rice, cooked
• One (14.5 oz) can of black beans, rinsed and well-drained
• 1/4 cup shredded white cheddar cheese
• 1/4 cup fresh cilantro leaves