Slow Cooker Pork Burritos


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If you’re looking for a different way to make burritos, then try these Slow Cooker Pork Burritos. All you need is a large pork shoulder, some Rotel, fire roasted green chiles, onion, and a few seasonings to whip up the best shredded pork burrito meal.

Making burritos of any kind in the crock pot are so delicious. Add my Slow Cooker Breakfast Burritos and Slow Cooker Smothered Beef Burritos to your meal plan for other tasty meals to try.

Close up of pork burrito filling in a slow cooker.

Why you should try these pulled pork burritos

This meal isn’t considered a quick one as you’ll need at least 9-10 hours for an ultra tender pork mixture, but it yields a delicious meal the whole family is sure to enjoy. Not to mention, if you have leftover pork, then you can use it to make more burritos the next day.

It’s also one of those easy recipes that don’t call for many ingredients (many of then you’ll most likely already have on hand) and a quick prep time. I love the ability to start dinner in the morning and let it cook all day while I get other things done. Then, all there is left to do is gather our favorite toppings and serve.

Ingredients for pork burritos on a table with text overlay.

Recipe Ingredients:

  • Pork Shoulder: You’ll want to use one that is at least 3-5 lbs. in size. This will give you plenty of filling for enough burritos to feed a large family or crowd.
  • Rotel: Grab two cans of these delicious diced tomatoes and chiles. It adds the perfect amount of kick without being overwhelming in heat.
  • Fire-Roasted Green Chiles: The fire roasted flavors will have this shredded pork tasting so delicious and like it came off the grill.
  • Onion: I prefer and like the way sweet yellow onion tastes in a recipe like this. All you need is a small one diced up to the into the crockpot.
  • Limes: Freshly squeezed lime juice is so much better than using the bottled kind. If you can, use fresh limes in this recipe.
  • Honey: Add a slight kick of sweetness with a couple of tablespoons of honey. This is another ingredient that I like to use from a local honey farm if possible.
  • Seasonings: Oregano, chili powder, salt, black pepper, cumin, and soy sauce combine to make the pork for burritos absolutely delicious.

Step-by-Step Directions

Four images showing how to make pork burrito filling in a crockpot.

Step One – Add everything to the slow cooker.

Step Two – Cook on LOW for 9-10 hours or until the pork is ultra tender.

Step Three – Remove the pork onto a large plate and shred, discard any fat. Degrease the sauce in the slow cooker by laying a paper towel over, then discard.

Step Four – Add the meat back to the slow cooker into the juices. Make into burritos and serve. Enjoy!

overhead shot of shredded pork burrito filling in a slow cooker.

How to Serve

  • Since this meat has been prepared in a shredding type of way, it can be made into burritos using a flour tortilla. You can also prepare your flour tortillas ahead of time by warming them a bit.
  • Burritos are always delicious when served with a variety of toppings such as diced tomatoes, shredded lettuce, sour cream, guacamole, black olives, shredded cheese, fresh cilantro, and covered in red sauce.
  • As for sides, you can’t go wrong with serving the wet burrito alongside white rice, brown rice, refried beans, black beans, and salsa.
  • You can also turn this recipe into a burrito bar. Gather everything you need in addition to any other favorite condiments and open a self-serve-style burrito bar.
2 pork burritos.

Recipe FAQs

Can I use this same recipe for other meat?

Yes! This recipe also works for beef or shredded chicken!

What types of cheese do you recommend for these burritos?

My go-to are cheddar cheese, a Mexican blend, pepper jack cheese, or Monterey jack cheese.

How do I store leftover pulled pork?

Place any remaining pulled pork into an airtight container and store in the fridge. When you’re ready to serve, simply reheat the cooked pulled pork burrito mixture in a large pan over medium high heat or in the microwave until warmed throughout.

shredded pork on a tortilla with sour cream and guacamole.

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overhead shot of shredded pork burrito filling in a slow cooker.

Slow Cooker Pork Burritos

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 8
This is one of the easiest recipes for making the best-tasting pulled pork for burritos. A pork shoulder, onion, rotel, and a few classic seasonings are all you need – and of course, your slow cooker!

Ingredients 
 

  • 3-5 lbs. pork shoulder, (often called pork butt or picnic roast)
  • 22 oz. Rotel, (two 11-oz. cans)
  • 8 oz. fire-roasted green chiles, (two 4-oz. cans)
  • 1 sweet yellow onion , diced
  • 2 limes
  • 2 Tbsp. honey
  • 1 tsp. oregano
  • 1 Tbsp. chili powder
  • 1 ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tbsp. soy sauce
  • 2 tsp. cumin

Instructions 

  • Add everything to the slow cooker (juice the limes over the pork).
  • Cook on LOW for 9-10 hours or until the pork is ultra tender.
  • Remove the pork onto a large plate and shred, discard any fat.
  • Degrease the sauce in the slow cooker by laying a paper towel over, then discard.
  • Add the meat back to the slow cooker into the juices.
  • Make into burritos and serve!

Video

Notes

  • Nutritional values only include the shredded pork, not any toppings or tortillas.
  • A chuck roast, or chicken breasts can be substituted for the pork.
  • Place any remaining pulled pork into an airtight container and store in the fridge. When you’re ready to serve, simply reheat the cooked pulled pork burrito mixture in a large pan over medium high heat or in the microwave until warmed throughout.

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 782mg | Potassium: 640mg | Fiber: 3g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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5 Comments

  1. Pam Sanford says:

    I’m assuming its the juice of 2 limes?

    1. Sarah Olson says:

      Yes!

  2. Karen McElroy says:

    5 stars
    This recipe looks fantastic! What is the cooking time difference if chicken or a roast is used?

    1. Sarah Olson says:

      If I was doing a roast, the cooking time would be the same. If I was doing chicken breast, I would say about six hours on low.

  3. Katrina Rodgers says:

    5 stars
    Thank you for this. I’m pretty sure my family is going to love it.