Pork Burritos

Cut the pork shoulder into 1/2-inch cubes, removing any excess fat but leaving some for flavor. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the seasoning blend. Toss the diced pork with this spice mixture until evenly coated. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the seasoned pork cubes in a single layer, being careful not to overcrowd the pan. Cook for 8-10 minutes, stirring occasionally, until the pork is browned on all sides and cooked through with an internal temperature of 145°F (63°C). The pork should develop a nice caramelized crust while remaining tender inside. Remove the cooked pork from the skillet and set aside on a plate, but keep the flavorful drippings in the pan for the next step.

In the same skillet with the pork drippings, add the diced yellow onion and red bell pepper. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. The onions should become translucent and the peppers should be tender-crisp. Return the cooked pork to the skillet and add the drained and rinsed black beans. Stir everything together and cook for 2-3 minutes to heat the beans through and allow all the flavors to meld together. Add the lime juice and stir to combine - this adds brightness and helps balance the rich, smoky flavors. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let the mixture cool slightly while you prepare the tortillas and other components. Meanwhile, warm the cooked white rice in the microwave or a small saucepan if it's not already hot.

Warm the large flour tortillas by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by heating them individually in a dry skillet for 10-15 seconds per side until pliable. Lay each tortilla flat on a clean work surface. Down the center of each tortilla, create a line of fillings starting with about 1/4 cup of warm rice, followed by a generous portion of the pork and bean mixture (about 3/4 cup per burrito). Top with 1/4 cup shredded cheddar cheese, which will melt from the heat of the filling. Add 2 tablespoons of sour cream, diced fresh tomato, finely diced red onion, and chopped cilantro to each burrito. To wrap, fold the bottom edge of the tortilla up over the filling, then fold in both sides and roll tightly from bottom to top, creating a secure package. Wrap each burrito individually in aluminum foil to keep warm, or serve immediately. For a crispy exterior, place the wrapped burritos seam-side down in a hot skillet for 1-2 minutes per side until golden brown.