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

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

320 calories: 1 burrito (calculated without optional toppings), 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.

Directions

  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.


Reviews for Slow-Cooked Pork Burritos

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
lolohiser
Reviewed Mar. 22, 2016 Edited Mar. 23, 2016

"It was just ok. Kind of bland."

MY REVIEW
mharper635
Reviewed Oct. 21, 2015

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

MY REVIEW
sruasonid
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
sruasonid
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
lfrankbz
Reviewed Oct. 10, 2012

"The kids even ate it!"

MY REVIEW
jbug827
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
Frksho9
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."

MY REVIEW
SladerGator
Reviewed Dec. 17, 2009

"Tasted okay. You really need to like the flavor of packaged taco mix because that is what it takes like. But the pork was tender and cooked nicely. I will alter this recipe to make the pork roast again."

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