Chipotle Pork Burritos
Sink your teeth into these smoky, savory Chipotle Pork Burritos, a perfect fusion of bold Mexican flavors and hearty ingredients. Tender, slow-cooked pork shoulder is infused with the rich, spicy kick of chipotle peppers in adobo sauce, fragrant garlic, and aromatic spices, creating a melt-in-your-mouth filling that's impossible to resist. Paired with zesty cilantro-lime rice, black beans, and all your favorite toppings—like creamy avocado, tangy sour cream, and fresh salsa—each burrito offers a satisfying burst of flavor in every bite. Wrapped in warm flour tortillas and packed with customizable options, these burritos are ideal for meal prepping, feeding a crowd, or simply indulging in a crave-worthy dinner. With minimal prep time and a slow cook that does all the work, this recipe promises a restaurant-quality burrito experience in the comfort of your own home.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Chipotle peppers in adobo sauce
- 4 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken broth
- 1 tbsp Vegetable oil
- 2 cups Cooked white rice
- 0.25 cup Cilantro (chopped)
- 2 tbsp Lime juice
- 1 cup Black beans (canned, drained and rinsed)
- 6 pieces Large flour tortillas
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 piece Avocado (sliced)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels, then rub it with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the pork shoulder on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
Reduce the heat to medium and add minced garlic to the pot, cooking for 1 minute until fragrant. Stir in the chipotle peppers, cumin, oregano, and the remaining teaspoon of salt.
Pour in the chicken broth and bring the mixture to a simmer, scraping the bottom of the pot to deglaze it.
Return the browned pork shoulder to the pot, spooning some of the sauce over it. Cover the pot with a lid and transfer it to the oven. Cook for 3.5 to 4 hours, or until the pork is tender and easily shreddable.
Meanwhile, prepare the rice by mixing the cooked white rice with cilantro and lime juice. Set aside.
Once the pork is done, transfer it to a large bowl and shred it using two forks. Mix the shredded pork with the remaining sauce in the pot to keep it moist and flavorful.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Assemble the burritos by placing a scoop of the cilantro-lime rice, a spoonful of black beans, a generous portion of shredded pork, shredded cheese, and your desired toppings (sour cream, salsa, avocado) onto each tortilla.
Fold in the sides of the tortilla and roll it tightly to form a burrito.
Serve immediately, or wrap each burrito in foil to keep warm until ready to eat.
Nutrition Facts
Calories |
4984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 10817 mg | 470% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 23.2 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1705 mg | 131% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5213 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
