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Pork Burritos

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
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    10 burritos


  • 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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 burrito: 420 calories, 18g fat (6g saturated fat), 81mg cholesterol, 745mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 28g protein.

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Average Rating:
  • yourkiddingright
    Jul 20, 2019

    You put both halves in.

  • qwm
    Jul 19, 2019

    Bear with me, please. After cutting the roast in half, do BOTH halves go into the pot, or is the other half saved for something else?

  • Richy
    Nov 10, 2018

    Added whole jalepeno, was awesome

  • Carabear55
    Apr 22, 2013

    Has great flavor, and the spiciness is just right!

  • deuce2
    Mar 26, 2013

    No comment left

  • sruasonid
    Jan 21, 2013

    This one is great! Easy and delicious. Definitely a keeper.

  • bobeedy
    Sep 16, 2012

    Super easy to make which is always a bonus. My two boys LOVED it and they are very picky eaters so this one is a keeper.

  • chinaroad
    Jul 24, 2012

    No comment left

  • katlaydee3
    Jun 19, 2011

    Loved these burritos. I made this for Father's Day dinner and everyone loved them.

  • bdstickles
    May 5, 2011

    This was so tasty, and it was really easy. I did lower the chili powder to 3 tbsp and added an extra tbsp of lime juice, and I didn't have jalapenos but I'm not a huge spicy fan so that was fine with me. Topped with sour cream and shredded cheddar, delicious!