Slow Cooker Pulled Pork Burritos
These Slow Cooker Pulled Pork Burritos are a game changer for family dinners, meal prep, or feeding a crowd. Juicy pork shoulder is slow-cooked with a flavour-packed mix of taco seasoning, crushed tomatoes, apple cider vinegar, brown sugar, and honey until it becomes meltingly tender and easy to shred. Once cooked, it’s combined with hearty kidney beans, sweet corn, and fresh coriander for a filling that’s both wholesome and comforting.
The beauty of this recipe lies in its versatility. The slow cooker does all the heavy lifting, meaning you can prep it in the morning and come back to perfectly tender pork by dinnertime. It’s ideal for busy weeknights, family gatherings, or even parties where everyone can assemble their own burritos. Plus, it’s freezer-friendly so you can make a big batch, wrap them individually, and have ready-to-go meals for weeks ahead.
Another reason to love this recipe is how beginner-friendly it is no fancy equipment is needed beyond a slow cooker, and the method is straightforward with just a few basic steps. Whether you’re cooking for yourself, a partner, or a big household, this dish ticks all the boxes: affordable, delicious, filling, and fuss-free.
Serve these burritos warm, straight from the slow cooker, or freeze for easy grab-and-heat meals. However you enjoy them, they’re guaranteed to become a family favourite you’ll come back to again and again.
Slow Cooker Pulled Pork Burritos
Rate this RecipeIngredients
- 2 kg pork shoulder boneless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion large, diced
- 2 garlic cloves finely chopped
- 1 Simply Wholesome Pantry Mediterranean Recipe Base
- 400 g crushed tomatoes can
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/3 cup honey
- To Add Later:
- 400 g kidney beans can, drained
- 400 g corn kernels drained
- 1 cup coriander fresh, chopped
- To Serve:
- 12 burrito tortillas extra large
- cheese Shredded, cheddar or tasty
Instructions
- Season the pork shoulder with salt, pepper, and taco seasoning on all sides.2 kg pork shoulder, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons taco seasoning mix
- To the slow cooker, add the pork, onion, garlic, Mediterranean recipe base, crushed tomatoes, apple cider vinegar, brown sugar, and honey. Mix gently to combine.2 kg pork shoulder, 1 brown onion, 2 garlic cloves, 1 Simply Wholesome Pantry Mediterranean Recipe Base, 400 g crushed tomatoes, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 1/3 cup honey
- Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and pulls apart easily.
- Once cooked, remove the pork and shred using two forks. If there are lots of liquid, tip some out into a bowl and discard, so that it doesn’t saturate the burrito wrap. Return the shredded pork to the slow cooker and stir through the black beans, corn, and coriander.2 kg pork shoulder, 400 g kidney beans, 400 g corn kernels, 1 cup coriander
- To assemble, place a generous spoonful of the pulled pork mixture into each tortilla. Top with shredded cheese and roll up into burritos.2 kg pork shoulder, 12 burrito tortillas, cheese
- Serve warm, or toast in a sandwich press for extra crunch.
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