Best Pulled Pork Burritos Recipes

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.

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.

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.

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.

PULLED PORK & BLACK BEAN BURRITOS

Steps:

• 1. Drain and rinse the beans, and prep the onion and garlic. Heat the oven to 200F, and put the tortillas inside to warm. 2. In a large sauté pan, heat the olive oil over medium heat. When it is hot and shimmering, stir in the onions and garlic and cook, stirring often, until the onions are translucent. Stir in the thyme, chipotles, beans and broth. Simmer until the liquid is mostly evaporated, 3-5 minutes. Stir in the corn and mix through. 3. Remove the tortillas. Working one burrito at a time, spread a thin layer of rice across the center of the tortilla. Spread a layer of pulled pork on top of the rice. Top with the beans and corn mixture and a sprinkling of cilantro. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

PULLED PORK BURRITOS RECIPE

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.

PULLED PORK BURRITOS

Steps:

• 1. Marinade your pork overnight in 1.5 cans of coke and 1/4 cup of brown sugar (i've also done it without the overnight marinade because I had forgotten to put it in and it still turns out delish just not as juicy!)
• 2. The next day drain the pork and put it in a crock pot/slow cooker. Add 1/2 can of coke, 1/4 cup of water and a pinch of garlic salt to taste. Cook for 4 hours on high or 8 hours on low. (I did high and it was soooo incredibly moist and fall apart tender)
• 3. After the 4 or 8 hours drain the crock pot and shred up the pork.
• 4. In a blender add 1/2 a can of coke, one of the cans of green chilies, 10 oz of red enchilada sauce and 1 cup of brown sugar. Blend until smooth.
• 5. Add that to the crock pot with the shredded pork and cook on low for another 2 hours.
• 6. While that is getting all happy get a sauce pan on the stove and add all of the ingredients for the green sauce to it. Bring to a boil and then simmer on low for 30 minutes. Put that off to the side.
• 7. Once the meat is finished pre-heat the oven to 450 degrees. Pull out your tortilla and pile as much or as little of the ingredients you have onto it. Tuck in both side of the tortilla and roll it up. Put some more cheese on top along with a scoop of the green chili sauce and put in the oven and let it get hot and melty - takes about 7-10 minutes. Add sour cream and serve :)

PULLED PORK BARBECUE BURRITOS

Steps:

• Warm prepared pork barbecue (if necessary) in microwave or as desired.
• Place tortilla in skillet, cover with lid or aluminum foil and warm over medium heat for approximately 1 minute (do not crisp!); remove lid or foil & turn tortilla over; shut off heat.
• Sprinkle cheese over tortilla; distribute meat over 2/3 of the cheese, leaving an edge of cheese only, for ease of folding burrito.
• Scatter onions over meat; place pickle slices on top of onions; dollop (or squirt) with mustard.
• Fold burrito-style and serve.
• If preparing multiple burritos, place in oven-safe dish, cover and keep warm in oven set at lowest possible temperature. Cover and refrigerate any leftovers.
• *NOTE* To make your own pulled pork (be sure to start very early in the morning or the day before,) you may use this easy recipe: 1 large pork butt or shoulder roast (4-6 lbs.) 2 tsp salt or hickory smoked salt, your choice 1 bottle barbecue sauce, your favorite EQUIPMENT: 6 quart or larger slow cooker with removable stoneware bowl or roasting pan and aluminum foil heat-proof bowl for draining juice platter or bowl for pulling pork 2 forks meat lifters, optional but helpful Directions Step-By-Step 1 Place oven rack in center position and set oven control to "broil." 2 Place pork in bowl that has been removed from slow cooker or in roasting pan. 3 Sprinkle all sides of roast with salt 4 Place uncovered in oven and broil for 15 minutes. 5 Remove from oven, turn the roast over and broil for additional 15 minutes. 6 Remove from oven. 7 For slow cooker method: Return bowl/insert to slow cooker base, cover with it's lid; set on low heat and cook for 6 to 8 hrs (until meat pulls apart easily.) 8 For oven method: Cover roasting pan tightly with aluminum foil, set oven to 250 degrees F, cook for 6 hrs or until meat pulls apart easily.) 9 When meat pulls apart easily, carefully remove to platter; drain juices from bowl or pan. 10 Using two forks, pull meat apart and discard all fat and bone. 11 Return meat to slow cooker or roasting pan, add barbecue sauce and mix well. 12 Cover with lid or foil (depending on which method is used); set slow cooker on high and reheat for 20-30 minutes, or if using oven, reheat in oven at 350 degrees F for 15-20 minutes. 13 Serve as desired. 14 Refrigerate or freeze leftovers.