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Shredded Pork Burritos Recipe

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Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah

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Shredded Pork Burritos Recipe

Prep: 25 min. Cook: 9 hours

Yield: 16 Servings

25 540 565

Ingredients

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
TOMATILLO SAUCE:
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 cup 2% milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

Directions

Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce. Yield: 16 servings (2-1/3 cups sauce).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Shredded Pork Burritos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p71

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Shredded Pork Burritos

Shredded Pork Burritos

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Reviewed on Sep. 17, 2012 by twass

The sauce for the burritos is maybe the best that I have ever had! I also put shredded cabbage in the burritos and they were great!

Reviewed on Oct. 18, 2011 by emily_cs

I really wanted to love this recipe. When I saw it in the Slow Cooker cookbook, I was very excited to try it.

The pork smelled heavenly while it was cooking. But I found that the pork was very sweet when I was shredding it, and didn't even add the last bit of brown sugar, opting instead to put in extra cumin, which really helped with the sweetness. I would not add the coke at all if I made it again. And I might try it with beef since it has a bit stronger flavor to stand up to the rest.

The flavor was good, but I wasn't wowed. I really wished it tasted as wonderful as it smelled when cooking.

Reviewed on Jun. 07, 2011 by Swtbby

Absolutely fabulous! I made this for Mother's Day & it was a huge hit. My husband's favorite kind of food is Mexican, so I'm always afraid to make something new. He loved it! The food was worth the effort.

Reviewed on May. 04, 2011 by ahfclass

The Cafe Rio Pork Barbacoa WITH the dressing?! My family loves it--heaven!! And THANK YOU!!!

Reviewed on Feb. 17, 2011 by pbarber4

This is the 1st recipe I have ever rated on any website. Thats how wonderful this recipe is. I have made this 3 times in the last 6 months for family get togethers and it gets RAVE reviews. It is so easy. This was the 1st time I had ever used a tomatillo and we found the tomatillo sauce to be absolutely wonderful on just about anything so make extra and it can be made a day or two in advance. Most slow cooker meat recipes are dry and tasteless this one is tender, juicy and flavorful. You can adjust the spices for personal preference - I leave out the red pepper flakes because I don't like much spice.

Reviewed on Jan. 07, 2011 by mwilson101

I followed the recipe to the letter. It was good but it isn't one of those WOW recipes.