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By Kate Sorensen · Updated: Jul 25, 2025

3 min read

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I have a confession to make. I think that pork is my new favorite meat.

It’s easy, it’s SUPER tasty and it’s absolutely the most delicious especially when you can combine it with some other flavors like I am doing in this recipe.

Turns out that pork goes fabulously with Mexican food – it’s a thing and I’m 100% on board!

Slow Cooked Pork Burritos

It’s no secret that Crock Pot meals are my jam. I would venture to say that 3-5 days a week I’ve got my Crock Pot jammin’ in the house.

And, today I am sharing a recipe that uses the Crock Pot (again! Because it’s awesome!)

We’re actually using my favorite Pork Carnitas recipe to make these shredded pork burritos. It’s perfect also if you’ve done pork nachos, pork tacos and you want to get just one more meal out of the pork carnitas meat.

The pork carnitas recipe that I am sharing with you today makes a lot of meat. You can 100% pare the recipe down if you’re feeding less people, or if you don’t want quite as much pork leftover.

First, gather your ingredients:

5-7 pound Pork Shoulder Roast Butt or Boston Butt, cubed in 3 inch cubes
1 Tablespoon of Vegetable Oil
12 oz Dr Pepper
1 White Onion diced
5 Cloves Garlic Minced
1 Chipotle in Adobo from the can + 1 Teaspoon of the paste
2 1/2 Teaspoons Cumin
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
2 Teaspoons Liquid Smoke
12 burrito size tortillas
4 cups shredded cheddar cheese
28 ounce can Enchilada Sauce

How to make Pulled Pork Burritos:

In a large skillet, heat the oil over high heat
When the skillet is hot, add in the pork and sear the pieces for about 2-3 minutes per side.
Put the pork back in the 6 Quart Crock Pot
Add in the onion, soda, chipotle, garlic and seasonings
Cover and cook on low for 8 hours
After 8 hours check to make sure the pork shreds easily (that’s when it’s done slow cooking)
Line two large baking sheets with foil
Using a slotted spoon, take pork from the slow cooker and place it in an even layer on the lined baking sheets
Place each sheet of pork under the broiler in periods of five minutes, ladling more sauce from the Crock Pot and stirring the pork carefully between five minute sessions
Lay out a burrito sized tortilla, place about 1/2-3/4 cup meat in the middle of the burrito
Sprinkle with 1/3 cup shredded cheese
Wrap burrito tight –> Fold up the edge closest to you away from you over the meat, fold the left side over the part you just folded, fold the right side over that, roll the burrito away from you
Spray a glass dish with cooking spray. Lay burritos next to eachother in the 9×13 dish
Once all of the burritos are in the dish, spread the enchilada sauce over the burritos
Sprinkle with remaining cheese
Bake burritos covered with foil in a 350 degree oven for 30-40 minutes

Notes:
** Careful not to burn, but the pork is even better with a little crisp to it.
** If you are making this a day ahead, save some of the juice to warm the pork in the Crock Pot with.
** Don’t forget your fixins!

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