Pork Burritos

Total Time

Prep: 25 min. Cook: 8 hours


10 burritos

Updated: Jun. 30, 2023
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


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, 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
  • Optional: Sliced avocado, sour cream and minced fresh cilantro


  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 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up.

Can you freeze Pork Burritos?

Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. 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.

Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 burrito: 420 calories, 18g fat (6g saturated fat), 81mg cholesterol, 745mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 28g protein.