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slow cooked pork burritos

Pulled Pork Burritos

These Pulled Pork Burritos are to die for! And, because the pork slow cooks all day, the meat is fall apart tender and juicy, making the pork burritos delicious!
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Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 hours
20 minutes
Total Time: 10 hours 30 minutes
Servings: 6 people
Calories: 1068kcal

Equipment

  • Crock Pot
  • Baking Sheet
  • Foil
  • Baking Dish

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

Instructions

  • 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 9x13 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!

Nutrition

Calories: 1068kcal | Carbohydrates: 81g | Protein: 73g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 215mg | Sodium: 3214mg | Potassium: 1041mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1773IU | Vitamin C: 3mg | Calcium: 710mg | Iron: 9mg