Shredded Pork Burritos Food

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SHREDDED PORK BURRITOS



Shredded Pork Burritos image

Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.-Katherine Nelson, Centerville, Utah

Provided by Taste of Home

Categories     Lunch

Time 9h25m

Yield 16 servings (2-1/3 cups sauce).

Number Of Ingredients 21

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
TOMATILLO SAUCE:
1 cup mayonnaise
1/2 cup 2% milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

Steps:

  • Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

Nutrition Facts : Calories 370 calories, Fat 24g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 451mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g 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

SHREDDED PORK & REFRIED BEAN BURRITOS



Shredded Pork & Refried Bean Burritos image

Make and share this Shredded Pork & Refried Bean Burritos recipe from Food.com.

Provided by MaryPackard

Categories     Pork

Time 6h5m

Yield 4 burritos, 4-6 serving(s)

Number Of Ingredients 6

3 lbs pork shoulder
1 (8 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • turn crock pot on to low.
  • place pork shoulder in crock pot.
  • mix refried beans, taco seasoning, and water together and place in crock pot around and on top of pork shoulder.
  • cook meal on low for 6-8 hours depending on the size of your pork shoulder.
  • if you want a faster cook time cook on high for 4 hours.
  • after meal is ready pull pork shoulder out and shred then place back in pot and mix together.
  • then serve on tortillas with shredded cheese, & sour cream.

Nutrition Facts : Calories 979.2, Fat 74, SaturatedFat 29, Cholesterol 271.4, Sodium 421.4, Carbohydrate 11.3, Fiber 3, Sugar 0.2, Protein 63.4

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

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.

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

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 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.

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TENDER SHREDDED PORK FOR TACOS AND BURRITOS - MY LATINA TABLE
Put the Pork Shoulder in a large baking dish. Rub the mixture all over the pork shoulder and cover with aluminum foil. Let it marinate all night if possible, but for at least four hours otherwise. Bake for 4 hours at 425 degrees Fahrenheit. Shred with a fork and serve with tacos, burritos, or any other way.
From mylatinatable.com


PULLED PORK BURRITOS - JO'S KITCHEN LARDER
Instructions. Heat up two tablespoons of oil in a large pan and fry onion, garlic and pepper until they start to soften approx. 8 min. Add remaining ingredients (pulled pork, rice, beans) and mix well letting the filling heat up a bit before you add BBQ sauce.
From joskitchenlarder.com


SWEET SHREDDED PORK FOR BURRITOS - NEWEST RECIPES
For the pork; 3-4 pound pork roast; salt and pepper; 1 (8.25 ounce) jar Adobo Sauce; 1 (12 ounce) can Coke (1 and 1/2 cups) (NOT diet! No coke zero!) 1 cup sugar* 1 tablespoon minced garlic; 2 teaspoons cumin; 1 teaspoon dry mustard powder; 1/2 teaspoon chili powder; For the Cilantro-Tomatillo Ranch; 1 cup mayonnaise; 3/4 cup (or up to 1 cup) milk
From completerecipes.com


SHREDDED PORK BURRITOS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SHREDDED BEEF BURRITOS | RECIPETIN EATS
Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm. Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice. Roll the burrito up. (Note 2) Wrap in foil to hold it together.
From recipetineats.com


PULLED PORK BURRITOS - EVERYDAY GOURMET
Pre heat the oven to 160C. Heat oil in a large oven safe casserole pan. Season the pork with salt and pepper and seal on both sides until golden brown. Remove from the pan before adding the carrots, onion, garlic, bay leaves and coriander. Cook for 5 minutes then add the spices.
From everydaygourmet.tv


SHREDDED MEXICAN PORK - EASIEST RECIPE - LAUREN'S LATEST
Push onions and garlic to the edges of the pan and sear meat on all sides until brown. Transfer entire contents of the pan into a baking dish with high sides. Pour enchilada sauce over top, cover with foil and bake for 2-3 hours or until meat is fork-tender. Shred pork and serve in tacos, burritos, on nachos, etc.
From laurenslatest.com


COPYCAT HACIENDA WET BURRITOS (SHREDDED PORK, BEEF, CHICKEN OR …
2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken) Seasoning Mix: Dry: 2 tsp. seasoned salt, I use Johnny's 1/2 tsp. cayenne 1 tsp. onion powder 2 1/2 tsp. quality chili powder 2 tsp. paprika
From wildflourskitchen.com


SWEET PORK BURRITO BOWLS | - TASTES BETTER FROM SCRATCH
Remove pork from the slow cooker and drain any liquid left in the pot. Shred the pork and return it to the pot. Blend liquid . To a blender add enchilada sauce, green chiles, 1 cup of coke and ½ cup brown sugar. Blend until smooth. Pour over shredded pork. Cover and cook on low for 1 more hour, or high for 30 minutes.
From tastesbetterfromscratch.com


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