Pork Belly & Pineapple Burritos

Pittman & Davis

Tex-Mex cuisine is a fusion of Mexican food with a twist of American Texas flavors. This cuisine came about as a result of American settlers moving into Texas and embracing the Mexican culture then adding their own “American” signature to Mexican food.

The most notable difference between Tex-Mex and Mexican cuisine is the ingredients used when making dishes. For example, Tex-Mex uses yellow cheese like cheddar, while authentic Mexican food only uses white cheese. It is also obvious with the spices used in prepped dishes. Tex-Mex uses cumin but Mexican dishes use chili, pepper, oregano, epazote, cilantro, and cacao.

However, although there are variations with the two types of cuisines there is no denying that both Tex-Mex and Mexican are worthy for a feast and should be tried when you get a chance to do so. Being happy with your Tex-Mex chipotle burritos or tacos is fine and dandy, but there is no reason to be scared to try the authentic Mexican burrito and taco dishes to get to know the differences in taste and flavor. I assure you, you won’t regret it!

How to make Pork Belly & Pineapple Burritos

Prep Time: 10 mins

Cook Time: 3 hrs 40 mins

Yields: 4 servings


  • 2 lbs boneless pork belly, skin scored
  • 2 Tbsp chipotle paste
  • 1 Tbsp tomato purée
  • 2 Tbsp soft brown sugar
  • 2 cups Pittman & Davis Pineapple, cut into chunks
  • 4 large tortillas, warmed, to serve 2
  • Mexican rice, to serve curtido or tomatillo salsa, to serve (refer to the method for our recipes)


  1. Heat oven to 300F. Rub the pork generously with salt. Whisk the chipotle with the tomato purée and sugar, then rub 2 tbsp of this over the underside of the pork. Whisk the rest with 1 cup water to make a marinade. Lay the pork in a roasting tin and pour in the marinade – don’t pour it over the skin. Cover with foil and roast for 3 hrs or until tender. About 30 mins before it’s ready, scatter the pineapple round it, baste in the juices, re-cover and put back in the oven for the remaining 30 mins.
  2. Set the grill to high. Move the pork to another tin or baking tray, skin-up, and grill for 10 mins or until the skin blisters and crisps – keep a close eye, it can burn quickly. When the crackling is crisp, take out and rest for 20 mins, cut into eight slices and return to the tin with the pineapple and marinade and coat well.
  3. Serve with warmed tortillas and salsa.

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