Cannabis Hawaiian BBQ Pineapple Pork Burritos

Don’t let the slow-cooker time deter you from trying this masterpiece. This burrito recipe brings a refreshing, tropical twist to your kitchen with tender pulled pork, crunchy slaw, and a sweet, savory, and perfectly infused Hawaiian barbecue profile.

• Prep Time: 15 minutes

• Cook Time: 8–12 hours

• Serves: 8

• Skill Level: Easy

Ingredients

• 4–6 lbs Pork shoulder

• 1/4 cup Cannabutter

• 1 tbsp Salt

• 1 cup Hawaiian BBQ sauce

• 1/2 head Red cabbage, thinly sliced

• Juice of 1 Lime

• 8 Burrito-sized tortillas

• 1 cup Pineapple salsa

• 1 tbsp Cannaoil (for the slaw)

Step-by-Step Directions

1. Prep the Pork: Pat the pork shoulder dry and place it into your slow cooker. Use a fork to poke deep holes throughout the meat. Rub the salt thoroughly into the pork, then top with the cannabutter and the Hawaiian BBQ sauce.

2. Slow Cook: Cover and cook on the "low" setting for 8–12 hours. Start checking for doneness after the 6-hour mark; the pork is ready when it is tender enough to easily pull apart.

3. Shred: Once fully cooked, shred the pork directly in the crockpot using two forks, mixing it well with the juices and melted cannabutter.

4. Prepare the Slaw: In a large bowl, whisk together the pineapple salsa, lime juice, and cannaoil. Add the thinly sliced red cabbage and toss until everything is well-coated.

5. Assemble: Lay out a tortilla and fill it with a generous portion of the BBQ pork and the fresh pineapple-cabbage slaw. Fold in the sides and roll tightly. Serve immediately!

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