Best Pork Burritos Recipes

PORK BURRITOS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

QUICK AND EASY PULLED PORK BURRITOS

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.

PULLED PORK BURRITOS

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.

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...

Steps:

• For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
• Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
• Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
• Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
• For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
• For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
• For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
• Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
• Combine the beans and green onion vinaigrette in bowl.
• To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS

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.

PORK, BEAN & RICE BURRITOS

Steps:

• Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. , Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings. Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.

GRILLED PORK BURRITOS WITH SALSA VERDE

Steps:

• To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
• Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
• To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
• Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
• Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

SHREDDED PORK BURRITOS

Steps:

• Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

PULLED PORK BURRITOS

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.

PORK BURRITOS

Steps:

• In large skillet, brown pork in hot oil.
• Add both cans of mild diced tomatoes and green chilies.
• Cook 10 minutes.
• Stir in refried beans, heat through.
• Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
• Sprinkle with cheese, roll to enclose.
• Place seam side down in a 13x9 baking dish.
• Bake in a 350* F oven 25 to 30 minutes until heated through.
• Serve with sour cream, avocado, etc.
• if desired.

CHIPOTLE PORK BURRITOS

Steps:

• In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
• In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
• Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
• Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.

AIR-FRYER LOADED PORK BURRITOS

Steps:

• In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. , Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream, top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.

BLACK BEAN PORK BURRITOS

Steps:

• In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.

PORK AND BLACK BEAN BURRITOS

Steps:

• Place the pork roast, either frozen or thawed into a crock pot, add a little water or stock to the bottom of the pot and cook on low for 8-12 hours or until very tender and falling apart.
• About 4 hours before your pork roast is done quick soak the beans in a large stock pot according to the package directions (sort, rinse, cover with 12 cups water, boil rapidly for 2 minutes and let sit, covered for 1 hour).
• While the beans are soaking prepare your serrano peppers. If using dried peppers, remove the stems (and seeds if desired - I leave mine in), cover with boiling water and let steep, covered for 30 minutes. Process the peppers and the rehydration liquid in a food processor or blender until finely chopped. If using fresh peppers simply dice them up, again removing the seeds if desired.
• Drain and rinse the beans, return them to the pot and add the chicken stock, peppers, and enough water to just cover the beans. Simmer for about 3 hours or until tender and most of the liquid has been absorbed. Check on the beans periodically to make sure they have enough liquid - you may need to add liquid a couple of times before the beans are tender. (You can add any liquid you want - I add some liquid from the pork roast which is delicious but you could add either water or more stock as well!).
• When beans are finished cooking, add the tomatoes, red wine vinegar, and all the seasonings and stir well to combine. Continue to simmer on the stove over low heat while you shred the pork.
• Shred the pork roast, removing the fat and place the meat in a large bowl. Add the shredded cheeses on top of the pork and pour the finished beans over the cheese. Stir everything together - the hot pork and beans should melt the cheese!
• Place the filling inside the tortialls (you can warm them first if desired - I don't but I do place the wrapped burrito into the microwave with cheese sprinkled on top and microwave it for a minute to melt the cheese and heat everything well!) and serve with hot sauce if desired!

MARINATED AND GRILLED BONELESS RIB ROAST OF PORK FOR BURRITOS

Steps:

• Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.;

PORK CHILI VERDE BURRITOS

Steps:

• 1. In a large skillet, saute onion in butter till it starts to soften. Add jalepeno and garlic and cook another few minutes. Add pork and 1 cup of salsa. Stir in cumin and chili powder.
• 2. Add chipotle pepper and stir well. Add water, tomato paste, 1/2 of the cilantro and rice. Let simmer for 8-10 minutes.
• 3. Add 1/2 of the cheese and stir till melted. Let mixture cool slightly. Put 1/2 cup of mixture in each tortilla and sprinkle with a bit more cheese. Roll burrito style and place in a 9x13 pan seam side down. Bake at 350 degrees for 20 minutes.
• 4. Mix remaining salsa and cilantro with sour cream. Pour over burritos and sprinkle with remaining cheese and bake 5 minutes more.

PULLED PORK BURRITOS

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.

SHREDDED PORK & REFRIED BEAN BURRITOS

Steps:

• turn crock pot on to low.
• place pork shoulder in crock pot.
• mix refried beans, taco seasoning, and water together and place in crock pot around and on top of pork shoulder.
• cook meal on low for 6-8 hours depending on the size of your pork shoulder.
• if you want a faster cook time cook on high for 4 hours.
• after meal is ready pull pork shoulder out and shred then place back in pot and mix together.
• then serve on tortillas with shredded cheese, & sour cream.

PORK STEAK BURRITOS

Steps:

• Heat the oil in a skillet over medium-high heat. Place pork in the skillet, and cook until evenly brown. Pour in the salsa, and continue cooking 5 minutes, until heated through.
• Place tortillas 1 or 2 at a time on a microwave-safe dish. Cook in the microwave 1 minute on High, until warm. Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll. Top with sour cream and garnish with green onions to serve.