Pulled Pork Burrito Paired With A Luscious Fruity Blonde

With its moreish fruity taste and hoppy yet citrussy aroma, the blonde Boondoggle is the perfect accompaniment for Mexican dishes, whether spicy or not. This dish is perfect for a lazy weekend at home or to pack with you on your leisure vehicle adventure.

What you need to get cooking

Pulled Pork Burrito x 4 people

4 x 12” tortilla wraps

500gr cooked pulled pork shoulder meat

125gr BBQ sauce

200gr cooked rice

1 x baby gem lettuce

20gr cooked chickpeas

20gr cooked red kidney beans

20gr cooked black eyed beans

Salt and pepper to taste

Avocado salsa (recipe below)

Method

1. Preheat oven to 200c.
2. Combine pork with beans, peas, rice and BBQ sauce, and season.
3. Add avocado salsa, but reserve some to serve on the side of the dish.
4. Place approximately 2 baby gem leaves onto each wrap.
5. Top with the pork mix and roll.
6. Wrap burrito in foil and bake in the oven for approximately 12/15 minutes.
7. Remove from oven, slice and serve.

Avocado Salsa x 4 people

1 x ripe avocado, peeled and chopped

2 x tomatoes peeled, deseeded and chopped

30gr chopped red onion

20gr chopped chilli

5gr chopped coriander

Zest and juice of 1 lime

Salt and pepper to taste

Method

1. Peel and dice avocado.
2. Deseed and chop the tomatoes.
3. Mix avocado and tomato with chopped red onion and chilli.
4. Add chopped coriander, lime juice and zest.
5. Season to taste

Garnish with tortilla chips for a little crunch, and don’t forget the reserved avocado salsa and an ice-cold Boondoggle!

For other Ringwood Brewery food and beer pairings, check out the tandoori wrap with the full flavoured Circadian, or the succulent slow cooked sticky BBQ ribs with the golden Fortyniner craft ale.

Do you need somewhere fabulous to sip your beer and chomp down on your feast? Look no further, Cornwall has plenty of beaches that are just waiting for your arrival. Hire yourself a leisure vehicle and get on the road to freedom now.