Smokey Pork Burritos



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Serves: 4 people


Prep: 10 mins


Cooking: 10 mins


  • 2 tablespoons olive oil
  • finely grated zest and juice of ½ lime
  • 3 teaspoons smoked paprika
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 4x Otway pork scotch steaks
  • ½ cup sour cream
  • 2 corn cobs
  • 1 red capsicum, cut into 1cm thick slices
  • 8x soft tortillas
  • 1 cup baby spinach leaves
  • 1 avocado, diced
  • ½ red onion, finely sliced
  • coriander leaves and lime wedges to serve


Step 1
Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.

Step 2
Preheat a greased char-grill pan over a medium-high heat.

Step 3
Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool.

Step 4
Reduce heat to med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.

Step 5
Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.

Step 6
Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of sour cream. Wrap up to enclose filling. Serve with extra lime wedges.

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