Pork, Bean & Rice Burritos

Total Time

Prep: 25 min. Cook: 6 hours.


10 servings

Updated: Oct. 19, 2022
The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California
Pork, Bean & Rice Burritos Recipe photo by Taste of Home


  • 2-1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1-1/4 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1 cup water
  • 2 tablespoons beef bouillon granules
  • 10 flour tortillas (10 inches)
  • 3 cups canned pinto beans, rinsed and drained
  • 3 cups cooked Spanish rice
  • Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole


  1. Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours.
  2. Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.
  3. Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings.

Can you freeze Pork, Bean & Rice Burritos?

Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.

Nutrition Facts

1 burrito: 575 calories, 21g fat (7g saturated fat), 81mg cholesterol, 1717mg sodium, 61g carbohydrate (5g sugars, 6g fiber), 34g protein.