- 2 Tbsp red wine vinegar
- 2 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 tsp black pepper
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp marjoram
- 1 tsp salt
- 1 (2 1/2 lb) boneless pork roast, rolled and tied
- 2 cups green chili salsa
- 2 (16 oz) cans refried beans
- 1 Tbsp extra virgin olive oil + extra to rub on the roast before grilling
- 6 (10 inch) flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup lettuce, shredded
- 1 cup sour cream
Combine red wine vinegar, chili powder, garlic powder, pepper, cumin, oregano, marjoram and salt in a small mixing bowl.
Rub the seasoning mix over the entire roast, coating it well.
Brush the roast with oil and let sit 30 minutes.
Grill over medium high indirect heat for 3 1/2 hours. Internal temperature should be 185 degrees.
Remove the roast and cool slightly.
Once cooled cut the roast into 1 inch chunks.
Place the chunks into a saucepan, add the salsa and bring to a rapid boil.
Reduce the heat to low, cover and cook 10 minutes.
In another pan, heat beans in the remaining oil.
Grill tortillas over direct heat 10 seconds per side.
Spoon beans onto each tortilla, then add cheese and pork mixture.
Top with the lettuce and sour cream.
Roll into a burrito.