Slow Cooker Pulled Pork Burritos
Servings 12 burritos
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 canned 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 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 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 canned 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 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.