Pork Burritos Food

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PORK BURRITOS



Pork Burritos image

As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 burritos.

Number Of Ingredients 10

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Optional: Sliced avocado, sour cream and minced fresh cilantro

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

PORK BURRITOS



Pork Burritos image

Got leftover pork? Shred it up and serve with creamy mashed avocados in these quick and easy burritos. Deliciousness for six-in just 20 minutes.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 fully ripe avocados
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup chopped tomatoes
1 clove garlic, minced
1 tsp. chopped jalapeño peppers
1/4 cup chopped fresh cilantro
6 flour tortillas (6 inch), warmed
2 cups shredded cooked pork, warmed
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup salsa

Steps:

  • Mash avocados with next 4 ingredients in medium bowl. Stir in cilantro.
  • Spread 2 Tbsp. avocado mixture onto each tortilla; top with 1/3 cup meat and 1 Tbsp. cheese. Roll up, tucking in both sides of each tortilla as you roll it up.
  • Top with any remaining avocado mixture and cheese. Serve with salsa.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g

PORK BURRITOS



Pork Burritos image

I found this on the back of a can of mild Ro*Tel; I have used the regular Ro*Tel also, it just depends on your heat preference. This is so quick and easy and makes a nice change to ground beef burritos.

Provided by Troop Angel

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
1 lb pork tenderloin, cut into chunks (I use pork stew meat)
2 (10 ounce) cans mild diced tomatoes with mild green chilies (I use Ro*Tel brand)
1 (16 ounce) can refried beans
8 small flour tortillas
1 cup shredded cheddar cheese

Steps:

  • In large skillet, brown pork in hot oil.
  • Add both cans of mild diced tomatoes and green chilies.
  • Cook 10 minutes.
  • Stir in refried beans, heat through.
  • Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
  • Sprinkle with cheese, roll to enclose.
  • Place seam side down in a 13x9 baking dish.
  • Bake in a 350* F oven 25 to 30 minutes until heated through.
  • Serve with sour cream, avocado, etc.
  • if desired.

GRILLED PORK BURRITOS WITH SALSA VERDE



Grilled Pork Burritos with Salsa Verde image

Provided by Food Network

Time 40m

Yield 6 burritos

Number Of Ingredients 20

1 pound boneless pork loin chops, about 3/4-inch thick
2 teaspoons vegetable oil
2 teaspoons chili powder
1/4 teaspoon salt
3 cups homemade salsa verde (recipe below) or store-bought
6 "burrito-sized" 10-inch flour or whole grain tortillas
1 16-ounce can fat-free refried beans, heated* (See Cook's Note)
1 cup cooked white rice, heated
1 cup reduced-fat shredded Mexican cheese blend
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving
2 pounds fresh tomatillos, husks discarded, rinsed and patted dry
1 jalapeno
1 ripe avocado, pitted, peeled and chopped
2/3 cup white or yellow onion, chopped
1/3 cup packed cilantro leaves with tender stems
3 tablespoons extra-virgin olive oil
3 garlic cloves
1/4 teaspoon kosher salt
Pinch of sugar

Steps:

  • To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
  • Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
  • To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
  • Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
  • Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.

PULLED PORK BURRITOS



Pulled Pork Burritos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h25m

Yield 10 to 12 burritos

Number Of Ingredients 21

2 pounds Boston butt, bone out
2 tablespoons sea salt
1 tablespoon cayenne
1 tablespoon ground black pepper
1 teaspoon ground cumin
5 to 6 cups medium-dice mixed carrots, celery and red onions
5 to 6 cups medium-dice mixed carrots, celery and red onions
4 cups chicken stock
3 1/4 cups chicken stock
1 tablespoon annatto seed
2 cups rice
1/4 cup chopped fresh cilantro
2 jalapenos, de-seeded and diced
1 cup fresh cilantro leaves, minced
1 tablespoon sea salt
1 1/2 teaspoons ground white pepper
1 lemon, halved
10 to 12 flour tortillas
2 cups black beans, cooked
2 cups shredded queso fresco or jack cheese
2 tablespoons butter, at room temperature

Steps:

  • For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
  • For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
  • For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.

QUICK AND EASY PULLED PORK BURRITOS



Quick and Easy Pulled Pork Burritos image

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Provided by Chef Kevin

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Steps:

  • Pour beans into a pot and bring to a simmer over medium-low heat.
  • Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
  • Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g

PULLED PORK BURRITOS



Pulled Pork Burritos image

These burritos were made with left over pork we had from a pig roast. The meat was roasted over an open fire at low heat for 10 hours, so it was smoky and fantastic, but you could use any kind of pulled pork. Check out the recipe for my own BBQ sauce, its a fantastic combo. I like to serve this with salsa, sour cream and sliced olives

Provided by Aimchick

Categories     One Dish Meal

Time 1h

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 6

4 cups prepared pulled cooked pork
2 cups barbecue sauce, preferably home made
2 cups yellow rice or 2 cups Spanish rice, prepared to package directions
4 burrito-size flour tortillas
1 cup shredded cheddar cheese
cooking spray

Steps:

  • Preheat oven to 340°F.
  • coat oven save baking dish with cooking spray.
  • mix pork and barbecue sauce together, reserving 1/4 cup.
  • Please tortillas in oven on middle rack for 3 minutes.
  • Lay tortilla on flat surface.
  • Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
  • Roll tortilla around ingredients and place in baking dish.
  • Repeat with other 3 burritos.
  • Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.
  • Enjoy.

Nutrition Facts : Calories 519.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1679.4, Carbohydrate 81.6, Fiber 2.9, Sugar 34.1, Protein 12.8

PORK, BEAN & RICE BURRITOS



Pork, Bean & Rice Burritos image

The combination of spices is key to this slow-cooked pork-it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 17

SPICE RUB:
2-1/2 teaspoons garlic powder
2 teaspoons onion powder
1-1/4 teaspoons salt
1 teaspoon white pepper
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
BURRITOS:
1 boneless pork shoulder butt roast (3 pounds)
1 cup water
2 tablespoons beef bouillon granules
10 flour tortillas (10 inches)
3 cups canned pinto beans, rinsed and drained
3 cups cooked Spanish rice
Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Steps:

  • Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. , Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings. Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.

Nutrition Facts : Calories 575 calories, Fat 21g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1717mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 6g fiber), Protein 34g protein.

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The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 28 [I ate] Pork Carnitas burrito. OC. Close. 28. Posted by 3 months ago [I ate] Pork Carnitas burrito. OC. 8 comments. share. save. hide. report. 85% …
From reddit.com


10 BEST GROUND PORK BURRITOS RECIPES - FOOD NEWS
Use up any pork leftovers you might have in one of these classic pork burrito recipes! Whether its made in the slow-cooker, or flavored like the traditional carnitas, youll love these burritos — guaranteed. Ground pork is typically about 70% lean. Because most ground pork is a little higher in fat, it should be used in recipes where the excess fat can be drained (brown it in a skillet, …
From foodnewsnews.com


PORK BURRITOS VERDE RECIPES ALL YOU NEED IS FOOD
PORK BURRITOS VERDE RECIPES VERDE PORK STREET TACOS RECIPE | FOOD NETWORK. Provided by Food Network. Total Time 6 hours 30 minutes. Prep Time 30 minutes. Cook Time 6 hours 0 minutes. Yield Serves 6-8. Number Of Ingredients 9. Ingredients; 1 bunch Cilantro, chopped roughly: Salt and freshly ground black pepper, as needed : 25 oz. Mission® …
From stevehacks.com


GREEN CHILI SHREDDED PORK BURRITOS RECIPE | DELICIOUS RECIPES
You can have green chili shredded pork burritos using 16 ingredients and 4 steps. Here is how you cook it. The ingredients to Make Green Chili Shredded Pork Burritos: Get 1 can of Diced Green Chilis. Get 1 can of Salsa Verde. Get 2 clove of Garlic–Minced. Get 1 1/2 of Onion–Minced. Get 1 lb of Pork Tenderlion. Take 1 cup of Chicken Stock.
From recipes-delicious.com


GREEN CHILI PORK BURRITOS RECIPES ALL YOU NEED IS FOOD
Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours). Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
From stevehacks.com


PORK BURRITO RECIPES - BETTYCROCKER.COM
Pork Burrito Recipes. Use up any pork leftovers you might have in one of these classic pork burrito recipes! Whether it's made in the slow-cooker, or flavored like the traditional carnitas, you'll love these burritos — guaranteed. There are …
From bettycrocker.com


PORK BURRITOS, STOVETOP OR SLOW COOKER RECIPE
Make Ahead Tip: Assemble the burritos with pork and refried beans, if desired. Top with some cheese and/or salsa and then roll up, enclosing the pork mixture completely. Place the burritos on a baking sheet and freeze. Wrap each frozen burrito in foil and then place them in a freezer bag. To reheat, remove the foil and wrap the burrito in a dampened paper towel. …
From thespruceeats.com


BURRITO RECIPES - BBC GOOD FOOD
Burrito recipes. 13 Recipes. Make a burrito packed with your favourite fillings for a satisfying lunch or dinner. Choose from beef, chicken or vegetables, then fill with spicy rice, beans and cheese. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 13 of 13. Easy beef burritos. A star rating of 4.6 out …
From bbcgoodfood.com


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