Slow Cooker Pork Burritos
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!
Servings: 8
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
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