Best 6 Pulled Pork Burritos Recipes

Indulge in the tantalizing flavors of our pulled pork burritos, a culinary journey that promises a harmonious blend of smoky, tender pork, a symphony of spices, and a vibrant array of fresh ingredients. Savor the taste of slow-cooked pork shoulder, imbued with a medley of aromatic herbs and spices, wrapped in a warm tortilla embrace. Elevate your burrito experience with an assortment of toppings, from the creamy richness of guacamole to the zesty kick of pico de gallo. Dive into our collection of pulled pork burrito recipes, each offering unique flavor combinations and culinary adventures. Whether you crave the classic simplicity of our traditional pulled pork burritos or desire the bold fusion of our Korean-inspired or Caribbean-spiced variations, we have a recipe to satisfy every palate. Embark on a culinary expedition and discover the delectable world of pulled pork burritos, a symphony of flavors that will leave you craving more.

Here are our top 6 tried and tested recipes!

QUICK AND EASY PULLED PORK BURRITOS

Quick and Easy Pulled Pork Burritos image

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Provided by Chef Kevin

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Steps:

Pour beans into a pot and bring to a simmer over medium-low heat.
Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g

PULLED PORK BURRITOS

Pulled Pork Burritos image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 4h25m

Yield 10 to 12 burritos

Number Of Ingredients 21

Ingredients

2 pounds Boston butt, bone out
2 tablespoons sea salt
1 tablespoon cayenne
1 tablespoon ground black pepper
1 teaspoon ground cumin
5 to 6 cups medium-dice mixed carrots, celery and red onions
5 to 6 cups medium-dice mixed carrots, celery and red onions
4 cups chicken stock
3 1/4 cups chicken stock
1 tablespoon annatto seed
2 cups rice
1/4 cup chopped fresh cilantro
2 jalapenos, de-seeded and diced
1 cup fresh cilantro leaves, minced
1 tablespoon sea salt
1 1/2 teaspoons ground white pepper
1 lemon, halved
10 to 12 flour tortillas
2 cups black beans, cooked
2 cups shredded queso fresco or jack cheese
2 tablespoons butter, at room temperature

Steps:

For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS

Slow-Cooker Green Chile Pulled Pork Burritos image

Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 14

Number Of Ingredients 9

Ingredients

1 to 2 tablespoons chipotle chile pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, seeded and chopped
2 cups green chile salsa (from 16 oz jar)
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1 cup guacamole
1 cup sour cream

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 g

PULLED PORK BURRITOS

Pulled Pork Burritos image

These burritos were made with left over pork we had from a pig roast. The meat was roasted over an open fire at low heat for 10 hours, so it was smoky and fantastic, but you could use any kind of pulled pork. Check out the recipe for my own BBQ sauce, its a fantastic combo. I like to serve this with salsa, sour cream and sliced olives

Provided by Aimchick

Categories One Dish Meal

Time 1h

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups prepared pulled cooked pork
2 cups barbecue sauce, preferably home made
2 cups yellow rice or 2 cups Spanish rice, prepared to package directions
4 burrito-size flour tortillas
1 cup shredded cheddar cheese
cooking spray

Steps:

Preheat oven to 340°F.
coat oven save baking dish with cooking spray.
mix pork and barbecue sauce together, reserving 1/4 cup.
Please tortillas in oven on middle rack for 3 minutes.
Lay tortilla on flat surface.
Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
Roll tortilla around ingredients and place in baking dish.
Repeat with other 3 burritos.
Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.
Enjoy.

Nutrition Facts : Calories 519.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1679.4, Carbohydrate 81.6, Fiber 2.9, Sugar 34.1, Protein 12.8

PULLED PORK BURRITOS

Pulled Pork Burritos image

Easy to make! A great use of leftover pork or chicken. The kids love taking them to school for lunch.

Provided by Corilayn

Categories Mexican

Time 35m

Yield 12 Burritos, 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups shredded pork
2 onions, chopped
1 (540 ml) can black beans
1 (341 ml) can corn
2 cups grated cheese
1 (90 ml) package taco seasoning
1 cup water
1/3 cup salsa
12 tortillas

Steps:

Saute onions until tender.
Add pork, taco seasoning and water.
Cook over medium heat to thicken sauce.
Add beans, corn and salsa.
Mix and remove from heat.
Assemble mixture in the middle of the tortillas.
Top with cheese and roll into burrito.
Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese.
Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole.
Note: any cheese can be used, we had Monterey Jack on hand.

Nutrition Facts : Calories 699, Fat 21, SaturatedFat 8.6, Cholesterol 24.1, Sodium 1344.2, Carbohydrate 102, Fiber 11.7, Sugar 6.3, Protein 26.6

PULLED PORK BURRITOS RECIPE

Pulled Pork Burritos Recipe image

Provided by AzWench

Number Of Ingredients 23

Ingredients

Pork:
2 pounds Boston butt, bone out
2 tablespoons sea salt
1 tablespoon cayenne
1 tablespoon ground black pepper
1 teaspoon ground cumin
5 to 6 cups medium-dice mixed carrots, celery and red onions
4 cups chicken stock
Rice:
3 1/4 cups chicken stock
1 tablespoon annatto seed
2 cups rice
1/4 cup chopped fresh cilantro
2 jalapenos, de-seeded and diced
Burrito:
1 cup fresh cilantro leaves, minced
1 tablespoon sea salt
1 1/2 teaspoons ground white pepper
1 lemon, halved
10 to 12 flour tortillas
2 cups black beans, cooked
2 cups shredded queso fresco or jack cheese
2 tablespoons butter, at room temperature

Steps:

For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool. For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked. For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.

Tips:

Selecting the Right Pork: Opt for a pork shoulder or pork butt roast, which are ideal cuts for pulled pork due to their marbling and flavor.
Preparing the Pork: Trim excess fat from the pork roast, leaving a thin layer for flavor. Season generously with a flavorful rub, ensuring the spices coat the meat evenly.
Cooking the Pork: Cook the pork roast in a slow cooker or Dutch oven on low heat for 8-10 hours, or until the meat easily shreds with a fork.
Shredding the Pork: Use two forks to shred the pork into bite-sized pieces, ensuring it remains moist and tender.
Making the Burrito Filling: Combine the shredded pork with your preferred sauce, such as barbecue sauce or enchilada sauce, and any desired additional ingredients like vegetables or cheese.
Assembling the Burritos: Warm the tortillas to make them pliable, then fill them with the pulled pork mixture and other desired fillings like rice, beans, or guacamole.
Serving the Burritos: Serve the burritos immediately with your favorite toppings, such as sour cream, salsa, or shredded lettuce.

Conclusion:

These pulled pork burritos offer a versatile and delicious meal option. With flavorful pork, a variety of filling options, and simple assembly, they are perfect for busy weeknights or casual gatherings. Experiment with different sauces, fillings, and toppings to create unique and satisfying burritos that cater to your taste preferences. Whether you prefer classic flavors or more adventurous combinations, these pulled pork burritos are sure to delight your palate and leave you craving more.