Pork Burritos Recipe

4.5 8 11
Pork Burritos Recipe
Pork Burritos Recipe photo by Taste of Home
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Pork Burritos Recipe

Read Reviews
4.5 8 11
Publisher Photo
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chili powder
  • 3 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Sliced avocado, sour cream and minced fresh cilantro, optional

Directions

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. Fold sides and ends over filling and roll up.
Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
Yield: 10 burritos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pork Burritos in Quick Cooking January/February 2006, p54

Nutritional Facts

1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chili powder
  • 3 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 flour tortillas (8 inches), warmed
  • Sliced avocado, sour cream and minced fresh cilantro, optional
  1. Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. Fold sides and ends over filling and roll up.
    Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
    Yield: 10 burritos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pork Burritos in Quick Cooking January/February 2006, p54

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Reviews forPork Burritos

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Carabear55 User ID: 7236968 206469
Reviewed Apr. 22, 2013

"Has great flavor, and the spiciness is just right!"

MY REVIEW
sruasonid User ID: 5732417 123309
Reviewed Jan. 21, 2013

"This one is great! easy and delicious. Definitely a keeper."

MY REVIEW
bobeedy User ID: 5029776 60798
Reviewed Sep. 16, 2012

"Super easy to make which is always a bonus. My two boys LOVED it and they are very picky eaters so this one is a keeper."

MY REVIEW
katlaydee3 User ID: 3741999 138222
Reviewed Jun. 19, 2011

"Loved these burritos. I made this for Father's Day dinner and everyone loved them."

MY REVIEW
bdstickles User ID: 4170423 56208
Reviewed May. 5, 2011

"This was so tasty, and it was really easy. I did lower the chili powder to 3 tbsp and added an extra tbsp of lime juice, and I didn't have jalapenos but I'm not a huge spicy fan so that was fine with me. Topped with sour cream and shredded cheddar, delicious!"

MY REVIEW
baminkc User ID: 3187841 144034
Reviewed Jan. 20, 2011

"We love this recipe. I have made it twice my husband thinks its the best burritos."

MY REVIEW
baminkc User ID: 3187841 72476
Reviewed Nov. 7, 2010

"Loved it making again"

MY REVIEW
MelissaK User ID: 1336406 138215
Reviewed Oct. 9, 2009

"Excellent and simple! A huge potluck hit."

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