Pork, Bean & Rice Burritos

When you need a hearty and satisfying meal that’s easy to prepare, this slow-cooker pork burrito recipe fits the bill. The process of making them is largely hands-off, thanks to the steady, even heat of the slow cooker. The appliance softens a spice-rubbed pork shoulder into tender shreds, with little else to do but wrap the tender meat up into burrito parcels with tangy Spanish rice and pinto beans. By adding a variety of optional toppings, you can customize these burritos to your liking and create a truly satisfying meal that’s sure to please everyone.

Ingredients for Pork Burritos

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• Spice rub: A dry mixture composed of garlic powder, onion powder, salt, cumin, oregano, and white, black and cayenne peppers seasons the pork with a savory and slightly spicy flavor profile.
• Pork shoulder: A boneless pork shoulder, also called pork butt, is the star of these burritos. With slow-cooking in a crockpot the pork shoulder softens into tender and flavorful fibers. We call for boneless, but you can also use a bone-in shoulder roast and just remove the bone while shredding the meat.
• Water and powdered beef bouillon: Water and instant bouillon, either in granules or cubes, creates a flavorful cooking liquid that keeps the pork moist and adds savory depth.
• Flour tortillas: Soft and stretchy flour tortillas are the quick and easy vehicle for these burritos. Make sure to buy 10-inch tortillas. Anything smaller will be difficult to wrap without the end opening up, and anything larger will overwhelm the filling. Here are some ideas for how to use up extra tortillas.
• Pinto beans: Canned pinto beans, once rinsed and drained, add their mild flavor and creamy texture to the burritos, complementing the savory flavor of the pork.
• Spanish rice: Spanish rice is cooked with tomato, onion and some seasonings. It adds a fluffy texture and starchy element to the burritos.
• Toppings: Burrito accompaniments or toppings such as salsa, chopped tomato, shredded lettuce, grated cheese, sour cream and guacamole are optional, but they add a lot of freshness and flavor to the finished burritos. If you’re eating these right away you can add them inside of the burrito, too.

Directions 

Step 1: Make spice rub and coat the pork with it

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Mix spice rub ingredients; rub over pork. Transfer the seasoned pork to a 6-quart slow cooker.

Step 2: Cook the pork

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In a small bowl, mix the water and beef granules; pour around the roast. Cook, covered, on low until the meat is tender, six to eight hours.

Step 3: Cool and shred the pork

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Remove the roast; cool slightly. Reserve 1/2 cup of the cooking juices; discard the remaining juices. Shred the pork with two forks. Return the pork and reserved juices to the slow cooker; heat through.

Step 4: Form the burritos

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Spoon a scant 1/3 cup of shredded pork across the center of each tortilla; top with a scant 1/3 cup each of beans and rice. Fold the bottom and sides of the tortilla over the filling and roll up. If desired, serve with toppings.

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Pork Burrito Variations 

• Add barbecue sauce: You just cannot go wrong by combining shredded, slow-cooked pork with tangy barbecue sauce as a filling for either a sandwich, a burrito or tacos.
• Add a smoky kick: Add a spoonful of liquid smoke into the slow cooker with the water to approximate the flavor of smoked pulled pork.
• Buy flavored tortillas: Most supermarkets stock whole wheat flour tortillas or wraps flavored with ingredients such as sun-dried tomato and basil, spinach and herb, chipotle pepper or jalapeno. Add another layer of flavor by using one of these store-bought options.
• Drown them: Wet burritos, also known as smothered burritos, are burritos that are similar to enchiladas. To make a version of the dish using pork burritos, take whole, rolled burritos and add them to a baking dish. Top them with canned red or green enchilada sauce and shredded cheese and bake them until the sauce is warm and the cheese is melted.
• Crisp them up: To add some textural contrast to your pork burritos, crisp them over medium heat in a nonstick skillet for a few moments on each side to brown the tortilla slightly before eating them. You can also add a layer of crispy cheese on the exterior of your burritos for extra crunch and toasty cheese flavor. Sprinkle shredded cheddar cheese in a nonstick skillet over medium meat. Once it melts, place your finished burrito down onto the cheese at one side of the pan, then roll it toward the other side to encase it in the cheese. Let the wrap sit in the cheese for 10 to 15 seconds per side to adhere it to the tortilla.

How to Store Pork Burritos

Once cooled, store any leftover pork, rice, beans and toppings in separate airtight containers in the refrigerator for up to four days. You can also fill and shape them to store them already assembled. Store them tightly packed so they don’t unroll, in an airtight container. Reheat them one at a time in the microwave, turning them over once during cooking, until a thermometer inserted into the center of the burrito reads 165°. Let them stand for 20 seconds before eating. Premade burritos will last up to three days in the fridge.

Can you freeze pork burritos?

Absolutely! These pork burritos can be stored in the freezer for up to a month. Longer than that and the tortilla can lose moisture and become brittle, so we recommend using them up! Cool the filling ingredients before making burritos. Individually wrap burritos in wax paper or paper towels and foil; then freeze them in an airtight freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, three to four minutes. Let stand for 20 seconds. If desired, serve with toppings.

Pork Burrito Tips

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Help! I can’t roll my breakfast burrito without it falling apart!

If the tortilla is cracking as you try to roll it, you may be using stale tortillas, which are more brittle than fresh ones. Warm them in the microwave for a few seconds to make them more pliable. If the problem is that your filling is falling out, you’re likely trying to add too much.

How do you make pork burritos more nutritious?

Use whole wheat or sprouted grain tortillas instead of regular flour ones and add more vegetables such as cooked spinach or sauteed mushrooms, zucchini or corn to the mixture to add additional nutrition and fiber.

How do you prevent burritos from getting soggy?

The best way to prevent a soggy burrito is to drain the pork well before assembling the pulled pork burritos so that it doesn’t make the filling overly wet.