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Slow-Cooked Pork Burritos Recipe
Slow-Cooked Pork Burritos Recipe photo by Taste of Home

Slow-Cooked Pork Burritos Recipe

Publisher Photo
I have been making this recipe for 20 years, changing it here and there until this delicious version is now what I serve. It's a favorite for company and family alike. —Sharon Belmont, Lincoln, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 14 servings

Ingredients

  • 1 boneless pork sirloin roast (3 pounds)
  • 1/4 cup reduced-sodium chicken broth
  • 1 envelope reduced-sodium taco seasoning
  • 1 tablespoon dried parsley flakes
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 14 flour tortillas (8 inches), warmed
  • Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Nutritional Facts

1 burrito (calculated without optional toppings) equals 320 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Directions

  1. Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
  2. Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from cooking liquid; stir in beans and chilies. Return pork to the slow cooker; heat through.
  3. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.
  4. To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of your choice. Yield: 14 servings.
Originally published as Pork Burritos in Healthy Cooking June/July 2009, p33

Nutritional Facts

1 burrito (calculated without optional toppings) equals 320 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Sweet White Wine

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

Reviews for Slow-Cooked Pork Burritos

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2013

"Oops, I meant a can of diced tomatoes with green chiles like Rotel. Drained, just a bit. Don't want too much liquid."

MY REVIEW
Reviewed Jan. 21, 2013

"Really good recipe. A little spicier helps boost the flavor. I added a finely chopped seeded jalapeno pepper and a bit of chili powder. I'm thinking of throwing in a can (small) of diced green chilis next time, as well. But we all loved it, especially the kids. A winner."

MY REVIEW
Reviewed Oct. 10, 2012

"The kids even ate it!"

MY REVIEW
Reviewed Feb. 25, 2011

"The pork cooked up nicely and shredded easily. Nice and tender, but could've used a bit more flavor for us."

MY REVIEW
Reviewed May. 31, 2010

"Wow! I am just starting to cook everyday and was looking for recipes that are not too difficult to make and finding some that taste great as well. This is a recipe that has filled those requirements. Has already been written down and put into my recipe book,will make many times, real easy to prepare."

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