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

Slow-Cooked Pork Burritos Recipe

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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


  • 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 top: 320 calories, 9g fat (3g saturated fat), 61mg cholesterol, 606mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 26g protein Diabetic Exchanges:2 starch, 2 lean meat 1 fat


  1. Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender.
  2. Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through.
  3. Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla 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, remove 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 as desired. Yield: 14 servings.
Originally published as Pork Burritos in Healthy Cooking June/July 2009, p33

Sweet White Wine

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

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Reviewed Mar. 22, 2016 Edited Mar. 23, 2016

"It was just ok. Kind of bland."

Reviewed Oct. 21, 2015

"Love this. After I make burritos I melt queso cheese and pour over them."

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."

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."

Reviewed Oct. 10, 2012

"The kids even ate it!"

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