Shredded Pork Burritos Recipe
Shredded Pork Burritos Recipe photo by Taste of Home

Shredded Pork Burritos Recipe

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4.5 9 9
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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
TOTAL TIME: Prep: 25 min. Cook: 9 hours
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 9 hours
MAKES: 16 servings


  • 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
  • 1 cup mayonnaise
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviewed Mar. 28, 2015


Reviewed Nov. 12, 2013

"My large family LOVES this recipe (and we have some "food critics"!) I have doubled it using 7 qt crockpot and it works as well. If you want to increase the heat and add to the layers of flavor, add a few chopped up chipotle peppers in adobo sauce! The tomatillo sauce is heaven! This recipe is always a hit! Repeat, repeat, repeat! Adjust spice level according to guests -we make it mild by cutting down on peppers when grand kids present!"

Reviewed Aug. 7, 2013

"The pork is delicious, the sauce is amazing and when you put them together, it is like magic, we couldn't stop eating it!"

Reviewed Sep. 17, 2012

"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 Oct. 18, 2011

"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."

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