Imperial's Ooh La La Lucha Carnita Burrito - FOX 32 News Chicago

Imperial's Ooh La La Lucha Carnita Burrito

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(WJBK) - Get this recipe courtesy of Imperial, hosting several Cinco de Mayo events starting Saturday.

Ooh La La Lucha

8 p.m. Saturday
Next to Public House
231 W. Nine Mile, Ferndale
$20

Skate Deck Artist Reception

7 p.m. Sunday
Imperial
22828 Woodward, Ferndale
Free admission

Cinco de Mayo Celebration

All day Monday (May 5) 
Imperial
22828 Woodward, Ferndale
Free admission
(248) 850-8060

Ooh La La Lucha Carnita Burrito

Ingredients:

¼ cup cooked white rice
¼ cup cooked black beans
¾ cup slow roasted Pork Butt (recipe to follow)
1 Tbsp cilantro roughly chopped
1 Tbsp pickled red onion and jalapeno (recipe to follow)
2 Tbsp roasted corn
1 Tbsp sour cream
1 Tbsp guacamole
1 Tbsp salsa verde

Method:

Start by brushing guacamole on across the bottom of the shell.
Star to layer your ingredients however you would like. I recommend rice, followed by beans, followed by pork, followed by the rest.
Fold end over end, fold in the sides and then roll tight.

12 hour slow cooked Pork Butt

Ingredients:

8-9 lb pork butt
2 tsp salt
2 tbsp chili powder
1 tbsp brown sugar
1 tsp cumin
1 tsp coriander
2 cups water

Method:

Toast all the spices together and grind.
Rub the pork all over.
Place in roasting pan with 2 cups of water in the bottom will inhibit the fat from burning.
Place in the oven at 215 degrees and roast for 12 hours. Check after 11 hours to see where you're at. Insert a thermometer, if it reads 185-190 you are good to go. 
Let cool for a half hour and start pulling!

Pickled Red Onion and Jalapeno Relish

Ingredients:

1 red onion sliced thin
2 jalapenos sliced thin
¼ cup sugar
pinch salt
½ cup rice vinegar
pinch cumin

Method:

Mix all ingredients together and let sit out at room temp, stirring constantly for 1 hour.

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