Slow Cooker Pulled Pork Burritos
Slow Cooker Pulled Pork Burritos
Ingredients
For the Pulled Pork
- 2 kg boneless pork shoulder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion, large, diced
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 400g
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/3 cup honey
To Add Later
- 1 can kidney beans, 400g, drained
- 1 can corn kernels, 400g, drained
- 1/2 cup fresh coriander, chopped
To Serve
- 12 burrito tortillas, extra large
- as needed shredded cheese, cheddar or tasty
Instructions
- 1
Season the pork shoulder with salt, pepper, and taco seasoning on all sides, ensuring it's evenly coated.
⏱️ 5 min
- 2
Add the seasoned pork, diced brown onion, finely chopped garlic, tomato paste, crushed tomatoes, apple cider vinegar, brown sugar, and honey to the slow cooker. Stir gently to combine all ingredients around the pork.
⏱️ 15 min
- 3
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and pulls apart easily with a fork. Cooking times may vary depending on your slow cooker.
⏱️ 480 min
- 4
Carefully remove the cooked pork from the slow cooker and shred it using two forks. If there is an excessive amount of liquid in the slow cooker, carefully remove and discard some to prevent the filling from becoming too wet.
⏱️ 10 min
- 5
Return the shredded pork to the slow cooker. Stir in the drained kidney beans, drained corn kernels, and chopped fresh coriander until well combined with the pork mixture.
⏱️ 5 min
- 6
To assemble the burritos, place a generous spoonful of the pulled pork mixture onto the center of each extra large burrito tortilla. Top with shredded cheese.
⏱️ 10 min
- 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
⏱️ 5 min
- 8
Serve the burritos warm immediately, or toast them in a sandwich press for extra crunch.
⏱️ 5 min
Kitchen Tools
Slow Cooker Pulled Pork Burritos
For the Pulled Pork
- 2 kg boneless pork shoulder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion, large, diced
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 400g
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/3 cup honey
To Add Later
- 1 can kidney beans, 400g, drained
- 1 can corn kernels, 400g, drained
- 1/2 cup fresh coriander, chopped
To Serve
- 12 burrito tortillas, extra large
- as needed shredded cheese, cheddar or tasty
Instructions
- 1
Season the pork shoulder with salt, pepper, and taco seasoning on all sides, ensuring it's evenly coated.
⏱️ 5 min - 2
Add the seasoned pork, diced brown onion, finely chopped garlic, tomato paste, crushed tomatoes, apple cider vinegar, brown sugar, and honey to the slow cooker. Stir gently to combine all ingredients around the pork.
⏱️ 15 min - 3
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and pulls apart easily with a fork. Cooking times may vary depending on your slow cooker.
⏱️ 480 min - 4
Carefully remove the cooked pork from the slow cooker and shred it using two forks. If there is an excessive amount of liquid in the slow cooker, carefully remove and discard some to prevent the filling from becoming too wet.
⏱️ 10 min - 5
Return the shredded pork to the slow cooker. Stir in the drained kidney beans, drained corn kernels, and chopped fresh coriander until well combined with the pork mixture.
⏱️ 5 min - 6
To assemble the burritos, place a generous spoonful of the pulled pork mixture onto the center of each extra large burrito tortilla. Top with shredded cheese.
⏱️ 10 min - 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
⏱️ 5 min - 8
Serve the burritos warm immediately, or toast them in a sandwich press for extra crunch.
⏱️ 5 min