Slow Cooker Pulled Pork Burritos
Rate this RecipeEquipment
- Large slow cooker (5L+)
- Chopping Board
- Sharp Knife
- Measuring Cups & Spoons
- Tongs or forks (for shredding)
- Frypan or sandwich press (optional, for toasting)
Ingredients
- 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.
- 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.
- 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.
- To assemble, place a generous spoonful of the pulled pork mixture into each tortilla. Top with shredded cheese and roll up into burritos.
- Serve warm, or toast in a sandwich press for extra crunch.
Notes
Cooking Tips for Beginners
- Cut pork into large chunks if needed to fit your cooker.
- Shred pork directly in the cooker using tongs if easier.
- Let pork cool slightly before assembling burritos for less mess.
- Toast burritos seam-side down first to help seal them.
Serving Suggestions
- Serve with avocado, sour cream, or salsa on the side.
- Add rice or quinoa for extra bulk.
- Turn into a burrito bowl instead of wrapping.
- Top with hot sauce or pickled onions for extra zing.
Freezer-Friendly
Wrap assembled burritos individually in foil or baking paper. Place in zip-lock bags and freeze for up to 2 months. To reheat, microwave without foil for 2 minutes and crisp in oven or sandwich press.Storage Advice
- Fridge: Store shredded pork (without wraps) for up to 3 days.
- Freezer: Freeze pork filling or fully assembled burritos.
- Reheat: Microwave or pan-toast burritos; reheat filling on stove or microwave.
Meal Prep Instructions
- Pre-rub pork and freeze with onion, garlic, sauces.
- Pre-measure spices and dry ingredients.
- Label tortillas and cheese as “to add later.”
- Cook on the day, assemble fresh or portion for freezing.
Substitutions
- Pork shoulder: Swap for chicken thighs or beef chuck.
- Kidney beans: Use black beans or pinto beans.
- Coriander: Replace with parsley or baby spinach.
- Cheese: Use mozzarella or dairy-free alternatives.
- Tortillas: Substitute with wraps, pita, or lettuce cups.
FAQs
1. Can I use pork leg instead of shoulder?Shoulder is best for shredding, but leg will work if cooked longer. 2. Are these burritos spicy?
Not too spicy, mild taco seasoning adds warmth without heat. 3. Can I skip the sugar or honey?
Yes, but the balance of sweet and savoury makes the flavour. 4. Can I bake these instead of using a sandwich press?
Yes, bake wrapped burritos at 180°C for 10–15 minutes. 5. How do I avoid soggy burritos?
Drain excess liquid from pork before assembling.
Helpful Hints
- Freeze in portions of 2–4 burritos for easy weeknight meals.
- Keep shredded pork and wraps separate if serving buffet-style.
- Add hot sauce to the filling before wrapping for heat.
- Use leftover filling in quesadillas or on nachos.
- Stack wrapped burritos in a baking dish to reheat all at once.
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