Pork, Bean & Rice Burritos Recipe

Pork, Bean & Rice Burritos Recipe
Pork, Bean & Rice Burritos Recipe photo by Taste of Home
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Pork, Bean & Rice Burritos Recipe

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The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties.—Valonda Seward, Coarsegold, California
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours.

Ingredients

  • SPICE RUB:
  • 2-1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1-1/4 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • BURRITOS:
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1 cup water
  • 2 tablespoons beef bouillon granules
  • 10 flour tortillas (10 inches)
  • 3 cups canned pinto beans, rinsed and drained
  • 3 cups cooked Spanish rice
  • Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Directions

Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.
Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.
Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Serve with toppings of your choice.
Yield: 10 servings.
Originally published as Pork, Bean & Rice Burritos in Freezer Meals Bookazine 2013, p91

  • SPICE RUB:
  • 2-1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1-1/4 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • BURRITOS:
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1 cup water
  • 2 tablespoons beef bouillon granules
  • 10 flour tortillas (10 inches)
  • 3 cups canned pinto beans, rinsed and drained
  • 3 cups cooked Spanish rice
  • Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole
  1. Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.
  3. Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.
    Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Serve with toppings of your choice.
    Yield: 10 servings.
Originally published as Pork, Bean & Rice Burritos in Freezer Meals Bookazine 2013, p91

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