Pulled Pork Burrito
Get ready to savor the bold flavors of this Pulled Pork Burrito, a hearty and satisfying recipe perfect for weeknight dinners or meal prepping. Tender, slow-cooked pork shoulder is seasoned with an aromatic blend of smoked paprika, cumin, and chili powder, then simmered with onions, garlic, and a tangy tomato-based sauce until it’s melt-in-your-mouth delicious. Wrapped in warm flour tortillas, this irresistible filling is paired with fluffy rice, zesty black beans, gooey shredded cheese, fresh salsa, creamy sour cream, and a sprinkle of vibrant cilantro. Perfectly customizable and great for leftovers, this Pulled Pork Burrito recipe delivers a restaurant-quality meal right from the comfort of your kitchen. Whether you're entertaining or craving a crowd-pleaser, this burrito is guaranteed to impress!
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 8 large flour tortillas
- 2 cups cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheese
- 1 cup salsa
- 1 cup sour cream
- 0.5 cup fresh cilantro, chopped
Instructions
In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over the pork shoulder.
Heat olive oil in a large skillet over medium-high heat. Add the pork shoulder and brown on all sides, about 10 minutes.
Transfer the browned pork to a slow cooker.
Add the chopped onion and minced garlic to the same skillet, sautéing until soft, about 5 minutes.
Pour in the chicken broth, apple cider vinegar, brown sugar, and tomato paste, stirring to combine. Bring to a simmer.
Pour the liquid mixture over the pork in the slow cooker.
Cover and cook on low for 8 hours or until the pork is very tender and can be shredded easily with a fork.
Remove the pork from the slow cooker and shred with two forks.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the burritos by layering the shredded pork, cooked rice, black beans, shredded cheese, salsa, sour cream, and chopped cilantro in the center of each tortilla.
Fold the sides of the tortilla over the filling and roll up tightly.
Serve immediately, with additional salsa and sour cream on the side, if desired.
Nutrition Facts
Calories |
6122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.0 g | 385% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 11771 mg | 512% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 49.2 g | ||
| Protein | 429.0 g | 858% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2466 mg | 190% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 8011 mg | 170% | |
*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.
