Pork Burritos
Sink your teeth into these hearty, flavor-packed Pork Burritos, a true fiesta for your taste buds! Made with tender, slow-cooked pork shoulder seasoned with a savory blend of spices like cumin, chili powder, and oregano, these burritos are bursting with authentic Mexican-inspired flavors. Juicy shredded pork is paired with fluffy white rice, creamy black beans, and melted cheese before being wrapped in warm, soft flour tortillas. Top it all off with sour cream, fresh cilantro, and a squeeze of zesty lime for a vibrant finish. Perfect for family dinners or meal prepping, this recipe combines comfort and convenience, with just 20 minutes of prep time and a slow cooker doing most of the work. Whether you're craving a quick, satisfying weeknight meal or planning a festive gathering, these Pork Burritos will undoubtedly steal the spotlight!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 cup Chicken broth
- 1 cup Tomato sauce
- 2 cups Cooked white rice
- 1 cup Canned black beans, rinsed and drained
- 6 pieces Large flour tortillas
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 1 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 1 lime Lime wedges
Instructions
Season the pork shoulder with salt, pepper, cumin, chili powder, oregano, and garlic powder on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
Transfer the pork to a slow cooker. Add the diced onion, chicken broth, and tomato sauce. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded with a fork.
Once the pork is cooked, transfer it to a cutting board and shred it using two forks. Return the shredded pork to the slow cooker to absorb the juices.
Warm the tortillas in a dry skillet over low heat or wrap them in a damp paper towel and microwave for 20 seconds.
To assemble the burritos, start by placing a layer of cooked rice in the center of each tortilla. Top with black beans, shredded pork, shredded cheese, and any other desired toppings like sour cream or chopped cilantro.
Fold the sides of the tortilla inward, then roll it up from the bottom to form a tight burrito. Repeat with remaining tortillas and filling.
Serve the burritos warm with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 325 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 948 mg | 20% | |
*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.
