Pulled Pork Burritos
Get ready to savor the ultimate comfort food with these irresistibly flavorful Pulled Pork Burritos! Perfectly slow-cooked, tender pork shoulder is seasoned with a smoky, spiced rub and seared to perfection before being braised in savory chicken stock for melt-in-your-mouth goodness. These hearty burritos are packed with layers of fluffy white rice, protein-rich black beans, creamy cheddar cheese, and tangy pico de gallo, all wrapped in warm, pliable flour tortillas. Topped off with a dollop of sour cream, fresh avocado, and fragrant cilantro, every bite bursts with vibrant flavors and textures. Whether you’re meal-prepping for the week or hosting a casual gathering, these Pulled Pork Burritos are a filling, flavorful crowd-pleaser your family and friends won’t be able to resist. Serve with lime wedges for a zesty finishing touch! Perfect for dinner or on-the-go meals.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground cumin
- 2 tbsp Brown sugar
- 1 cup Chicken stock
- 2 tbsp Olive oil
- 8 Flour tortillas (large)
- 3 cups Cooked white rice
- 2 cups Black beans (cooked or canned, drained and rinsed)
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 1 cup Pico de gallo (fresh salsa)
- 2 Avocado (sliced or mashed, optional)
- 0.25 cup Fresh cilantro (chopped, optional)
- 4 Lime wedges (for serving)
Instructions
1. In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, ground cumin, and brown sugar to create a spice rub.
2. Rub the spice mixture evenly over the entire surface of the pork shoulder.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides to develop a golden crust, about 3-4 minutes per side.
4. Transfer the pork shoulder to a slow cooker. Pour the chicken stock around the pork. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the pork is tender and easily shredded with a fork.
5. Once cooked, remove the pork from the slow cooker and shred the meat using two forks, discarding any excess fat. Reserve some of the cooking liquid to keep the pork moist.
6. Warm the flour tortillas in a dry skillet or in the microwave to make them pliable.
7. Assemble the burritos: Layer each tortilla with 1/3 cup of cooked white rice, 1/4 cup of black beans, 1/4-1/3 cup of pulled pork, 2-3 tablespoons of shredded cheddar cheese, a dollop of sour cream, a spoonful of pico de gallo, and sliced avocado if desired.
8. Sprinkle fresh cilantro over the fillings and squeeze a bit of lime juice if preferred.
9. Fold in the sides of the tortilla, then roll it tightly from bottom to top to form a burrito.
10. Serve immediately or wrap in foil to keep warm. Serve with additional lime wedges for extra flavor.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 885 mg | 19% | |
*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.
