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Pork Burritos Recipe

Pork Burritos Recipe

“As a working mother, I depend on my slow cooker to help feed my family,” writes Kelly Gengler from Hartford, Wisconsin. “We all love the spicy but slightly sweet flavor of these tender burritos.”
TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD:10 servings


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chili powder
  • 3 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Sliced avocado, sour cream and minced fresh cilantro, optional


  • 1. Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
  • 2. Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.
    Freeze option: Omit avocado and sour cream. Individually wrap cooled 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. If desired, serve with sliced avocado, sour cream and cilantro. Yield: 10 burritos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.

Reviews for Pork Burritos

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Carabear55 User ID: 7236968 206469
Reviewed Apr. 22, 2013

"Has great flavor, and the spiciness is just right!"

sruasonid User ID: 5732417 123309
Reviewed Jan. 21, 2013

"This one is great! Easy and delicious. Definitely a keeper."

bobeedy User ID: 5029776 60798
Reviewed Sep. 16, 2012

"Super easy to make which is always a bonus. My two boys LOVED it and they are very picky eaters so this one is a keeper."

katlaydee3 User ID: 3741999 138222
Reviewed Jun. 19, 2011

"Loved these burritos. I made this for Father's Day dinner and everyone loved them."

bdstickles User ID: 4170423 56208
Reviewed May. 5, 2011

"This was so tasty, and it was really easy. I did lower the chili powder to 3 tbsp and added an extra tbsp of lime juice, and I didn't have jalapenos but I'm not a huge spicy fan so that was fine with me. Topped with sour cream and shredded cheddar, delicious!"

baminkc User ID: 3187841 144034
Reviewed Jan. 20, 2011

"We love this recipe. I have made it twice my husband thinks its the best burritos."

baminkc User ID: 3187841 72476
Reviewed Nov. 7, 2010

"Loved it making again"

MelissaK User ID: 1336406 138215
Reviewed Oct. 9, 2009

"Excellent and simple! A huge potluck hit."

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Wine Pairings

Sweet White Wine

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