Dairy-Free Pulled Pork Burrito
Savor the bold flavors of this Dairy-Free Pulled Pork Burrito—an irresistible combination of juicy, slow-cooked pork shoulder, vibrant spices, and wholesome, dairy-free toppings. Perfect for meal prep or a crowd-pleasing dinner, this recipe features tender shredded pork infused with smoked paprika, cumin, and chili powder, complemented by fresh avocado, crisp bell peppers, black beans, and cilantro. Wrapped in a soft tortilla and finished with a zesty jalapeño-lime dairy-free sour cream drizzle, these burritos offer a mouthwatering fusion of hearty and healthy ingredients. Ready to serve in just under 4 hours, they are a perfect way to enjoy comforting, allergen-friendly Mexican-inspired cuisine at home.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 3 tablespoons apple cider vinegar
- 4 tablespoons tomato paste
- 1.5 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large tortillas
- 1 large, sliced avocado
- 1 sliced red bell pepper
- 2 cups cooked rice
- 1 cup, drained and rinsed canned black beans
- 0.5 cup, chopped fresh cilantro
- 1 finely chopped jalapeño
- 0.5 cup dairy-free sour cream
- 1 juiced lime
Instructions
Preheat your oven to 300°F (150°C).
Heat olive oil in a large dutch oven over medium-high heat. Add chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
In a small bowl, mix smoked paprika, cumin, chili powder, salt, and pepper. Rub this spice mixture all over the pork shoulder.
Place the pork in the dutch oven with the cooked onions. Add apple cider vinegar, tomato paste, and chicken broth. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 3.5 to 4 hours, until the pork is tender and easily shreds with a fork.
Remove the pork from the oven and let it rest for about 10 minutes. Then, shred the pork using two forks.
To assemble the burritos, place a large tortilla on a flat surface. Add a scoop of rice, a portion of shredded pork, sliced avocado, red bell pepper, a scoop of black beans, and a sprinkle of fresh cilantro.
Mix jalapeño, dairy-free sour cream, and lime juice in a small bowl to create a spicy sauce. Drizzle over the filling.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
Serve the burritos warm with additional dairy-free sour cream on the side, if desired.
Nutrition Facts
Calories |
4654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6867 mg | 299% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 30.1 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 7245 mg | 154% | |
*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.
