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
Freezer-friendly: Assembled burritos freeze well. Wrap individually in foil or baking paper, then place in a zip-lock bag or stacked on their own. Freeze for up to 2 months. Defrost in the microwave (without foil) for 2 minutes. Reheat in the oven or sandwich press from frozen.
Dump bag-friendly: Add all ingredients except the black beans, corn, coriander, tortillas, and cheese to a large zip-lock bag. Freeze flat. Defrost overnight and cook as directed, adding the remaining ingredients after shredding.
• Oven-friendly: Preheat oven to 160°C. Place all base ingredients into a Dutch oven. Cover and bake for 3.5–4 hours, or until pork is tender and shreds easily. Stir through beans, corn, and coriander before assembling burritos.
