Espresso-Maple Pulled Pork and Egg Breakfast Burritos

Espresso-Maple Pulled Pork and Egg Breakfast Burritos
Makes 10 burritos
Prep time: 10 minutes
Cook time: 6 to 7 hours

1 (3- 3 1/2 pound) boneless pork butt (shoulder) or sirloin roast

Dry Rub:
1 1/2 tablespoons ground espresso (or very dark roast coffee)
1 tablespoon light brown sugar
1/2 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder

Espresso-Maple Barbecue Sauce:
2/3 cup apple cider vinegar
1/2 cup ketchup
1/2 cup pure maple syrup
1/3 cup brewed espresso (or very dark roast coffee)
2 tablespoons hot sauce
2 tablespoons stone ground mustard
1/2 teaspoon salt

Eggs:
1 teaspoon olive oil
10 large eggs
A couple of pinches of salt and black pepper
10 (8-inch) flour tortillas
1 cup regular or low-fat grated cheddar or mixed Mexican cheese

Add the rub ingredients to a small bowl and stir until well blended. Rub the mixture over all sides of the meat pressing it to adhere. Refrigerate at least 2 hours and preferably overnight. Remove from refrigerator 20 minutes before cooking.

Preheat oven to 250 degrees F. Place meat, fat side up, on the rack of a shallow roasting pan. Cook uncovered 2 hours. Raise oven temperature to 300 degrees F. Cover meat with tinfoil and cook 4 to 5 hours, or until the internal temperature reaches 170 degrees and meat is very tender. Transfer the meat to a cutting board, tent with tinfoil, and let rest for 20 minutes.

In a small pot over medium-high heat, add barbecue sauce ingredients. Bring to a boil; lower heat and simmer 10 minutes, stirring occasionally, until thickened. Pour sauce in a wide, shallow dish large enough to hold the meat.

Uncover the meat, and using two forks, shred into bite-size pieces. Transfer shredded meat to the dish with the barbecue sauce and toss to coat completely.

Place flour tortillas on a baking sheet and warm in the oven for 10 minutes at 400 degrees.

To make the eggs, warm olive oil in a large non-stick skillet over medium-high heat. Whisk eggs with salt and black pepper and pour into the skillet. Cook, stirring occasionally, for 3 to 4 minutes or until soft and fluffy, but no longer runny.

To assemble a burrito, place a warm tortilla on a plate. Sprinkle with 1 tablespoon cheese, top with 3/4 -1 cup of bbq pulled pork, a spoonful of eggs, then an additional 1 tablespoon cheese. Roll up and serve hot. If making ahead, place on a baking sheet and keep in a warm (200 degrees F) oven until ready to serve.