Show Subscription Form

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

Shredded Pork Burritos Recipe

Read Reviews
4.5 10
Publisher Photo
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
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

Reviews for Shredded Pork Burritos

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 28, 2015


Reviewed Jan. 31, 2015

"I loved the sweetness of the pork mixed with the spice of the tomatillo sauce! It was absolutely delicious! Check out my full recipe (link to bone broth too!) here:"

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!"

Loading Image