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Slow-Cooked Pork Burritos

 Slow-Cooked Pork Burritos
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
14 ServingsPrep: 20 min. Cook: 8 hours

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

Directions

  • 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.
  • 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.
  • 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.
  • To freeze burritos: Roll up burritos without toppings. Wrap

2 of 2

Slow-Cooked Pork Burritos (continued)

Directions (continued)

  • 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.
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.
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