Low Sodium Pulled Pork Burrito
Indulge in the irresistible flavors of a Low Sodium Pulled Pork Burrito, a heart-healthy twist on a classic comfort food favorite. Succulent pork shoulder is coated in a flavorful blend of smoked paprika, cumin, and garlic before being slow-cooked to tender perfection in a bath of apple cider vinegar and low sodium chicken broth. This protein-packed filling is paired with wholesome ingredients like brown rice, black beans, fresh cilantro, and creamy avocado, all wrapped in a soft whole wheat tortilla for a satisfying bite. Customizable with vibrant toppings like diced tomatoes, shredded lettuce, and a splash of lime juice, these burritos offer a delectable mix of textures and tastes while keeping sodium levels in check. Perfect for meal prep or family dinners, this recipe combines bold flavor with balanced nutrition—making it a standout choice for anyone seeking a deliciously healthy, homemade burrito option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 0.5 cup Apple cider vinegar
- 1 cup Low sodium chicken broth
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 8 large Whole wheat tortillas
- 15 ounces Black beans, canned (low sodium)
- 2 cups Brown rice, cooked
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 2 medium Avocado, sliced
- 1 large Tomato, diced
- 2 cups Lettuce, shredded
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the onion powder, garlic powder, smoked paprika, ground black pepper, and cumin.
Rub the pork shoulder with olive oil and then with the spice mixture, ensuring it is evenly coated on all sides.
Place the pork in a large roasting pan or Dutch oven. Add the apple cider vinegar and low sodium chicken broth around the pork.
Cover the roasting pan tightly with foil or the Dutch oven lid and place in the oven. Cook for about 4 hours, or until the pork is tender and easily pulls apart with a fork.
Remove pork from the oven and let it rest for about 15 minutes. Shred the pork using two forks, pulling it apart into bite-sized pieces. Mix with the cooking juices from the pan to keep it moist.
While the pork is resting, rinse and drain the canned black beans.
To assemble the burritos, place a large tortilla on a clean surface. In the center of the tortilla, add a scoop of shredded pork, black beans, cooked brown rice, and shredded lettuce.
Top with chopped fresh cilantro, a squeeze of lime juice, avocado slices, diced tomato, and any additional toppings if desired.
Fold in the sides of the tortilla over the filling, then roll the burrito from the bottom up, tucking in the sides as you go.
Repeat with the remaining tortillas and filling.
Serve the burritos warm, and enjoy your delicious low sodium meal!
Nutrition Facts
Calories |
5186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 423.9 g | 154% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 21.5 g | ||
| Protein | 249.9 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 7800 mg | 166% | |
*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.
