Ropa Vieja Burrito

Trim excess fat from pork shoulder and cut into 2-inch chunks. Slice onions into thin strips. Mince garlic.

Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the pork on all sides until deeply caramelized, about 10 minutes total. Transfer to a slow cooker.

In the same skillet, sauté onions over medium heat until soft and caramelized, about 8 minutes. Stir in tomato paste and cook for 1 minute.

Add garlic, oregano, and cumin to the skillet and cook for 30 seconds until fragrant. Deglaze with white vinegar, scraping up browned bits from the pan.

Pour the onion mixture and beef broth over the pork in the slow cooker. Season with salt and black pepper. Cover and cook on low for 8 hours, or until pork shreds easily with a fork.

Remove pork from the slow cooker with tongs and shred into bite-sized pieces using two forks. Return shredded pork to the slow cooker and stir to coat with braising liquid. Keep warm on low heat.

Warm tortillas in a dry skillet or over an open flame for 20 seconds per side until pliable. Place each tortilla on a flat surface.

Spoon about 3/4 cup of shredded pork mixture into the center of each tortilla, leaving 2 inches of space at the edges. Add optional toppings: shredded cheese, avocado slices, or sour cream.

Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides, and roll tightly until sealed. Serve warm.