Marinated, Grilled Boneless Rib Pork Roast Burritos

The secret to these grilled pork burritos is patience. A boneless rib roast sits for a full 48 hours in a garlic-cumin-paprika rub, giving the spices time to work deep into the meat through small nicks cut into the surface.

That two-day marinade isn’t just for show. The salt in the rub draws moisture out initially, then the meat reabsorbs it along with the garlic paste, oregano, and cayenne. By the time it hits the grill, the flavor runs all the way through, not just on the crust.

Mashing the garlic with salt into a fine paste is worth the extra minute. Minced garlic sits on the surface; a paste actually clings and dissolves into the meat. Mix it with the dried spices and you’ve got a concentrated rub that packs serious heat from just a pinch of cayenne.

Grill until just past pink, then slice thin against the grain. Thick slices will be chewy in a burrito. Thin slices fold and layer inside a warm tortilla the way good burrito meat should.

Pro Tips

• Nick the roast about ½ inch deep in 8 spots. Shallow cuts won’t let the marinade penetrate; too deep and the roast falls apart on the grill.
• Freshly ground cumin has more punch than pre-ground. Toast whole seeds in a dry pan and grind them just before mixing the rub.
• Let the roast rest 10 minutes after grilling before slicing. Cutting too soon dumps all that juice onto the cutting board instead of staying in the meat.
• Use an instant-read thermometer and pull the roast at 145°F (63°C) for juicy, just-past-pink pork.

Variations

• Smoky version: Add 1 teaspoon smoked paprika instead of regular for a deeper, charred flavor.
• Citrus marinade: Mix in the juice of 2 limes and 1 orange with the spice paste for a brighter, more acidic rub.