Slow Cooker Pulled Pork Burritos
Servings 12 burritos
Calories 505
Ingredients
- 2 kg pork shoulder boneless
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp taco seasoning mix
- 1 brown onion large, diced
- 2 cloves garlic finely chopped
- 1 Simply Wholesome Pantry Mediterranean Recipe Base
- 400 g canned crushed tomatoes can
- 0.333 cup apple cider vinegar
- 0.333 cup brown sugar
- 0.333 cup honey
To Add Later
- 400 g kidney beans can, drained
- 400 g corn kernels drained
- 1 cup Fresh 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 tsp salt, 0.5 tsp black pepper, 2 tbsp 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 cloves garlic, 1 Simply Wholesome Pantry Mediterranean Recipe Base, 400 g canned crushed tomatoes, 0.333 cup apple cider vinegar, 0.333 cup brown sugar, 0.333 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 Fresh 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.