shredded pork burrito recipe

Written ByJenny Smyth Posted on
shredded pork burrito recipe
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The Best shredded pork burrito recipe

I’m so excited to share with you my favorite shredded pork burrito recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick weeknight dinner or a special meal to serve to guests, this recipe never fails. My kids love it because it’s easy to customize with their favorite toppings, and I love it because it’s made with wholesome ingredients and is incredibly easy to prepare.

As a busy mom, I appreciate that this recipe can be made in under an hour, and the leftovers are just as delicious the next day. The combination of tender shredded pork, flavorful spices, and fresh cilantro is absolute perfection.

Plus, the best part is that you can easily make this recipe in large quantities to feed a crowd. The origins of this dish are unclear, but I’ve adapted my version from a classic Mexican recipe.

The key to making this dish truly special is using high-quality ingredients and taking the time to properly shred the pork. It may seem like a small detail, but trust me when I say that it makes all the difference in the world.

One of my favorite things about this recipe is how versatile it is. You can serve it as a traditional burrito, wrapped up tight with all your favorite fillings, or get creative and serve it as a taco salad or even as a quesadilla filling.

Shredded Pork Burrito

Shredded Pork Burrito

4.9 from 1747 votes

Tender shredded pork is simmered in a smoky chipotle sauce, then wrapped in warm flour tortillas with rice, beans, and cheese. This hearty burrito is a satisfying meal that brings together bold flavors and comforting textures.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Shredded Pork

2 lbs pork shoulder, cut into 2-inch chunks
1 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1 tsp ground cumin
1 tsp dried oregano
1 cup chicken broth
1 bay leaf
Salt and black pepper to taste

For the Burrito Assembly

6 large flour tortillas (10-inch)
1 cup cooked white rice
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
Fresh cilantro for garnish

👨‍🍳Directions

1Season the pork chunks generously with salt and pepper.
2Heat the vegetable oil in a large heavy pot over medium-high heat until shimmering.
3Sear the pork in batches, turning occasionally, until browned on all sides, about 5 minutes per batch.
4Reduce heat to medium and add the diced onion to the pot.
5Cook, stirring often, until softened and translucent, about 4 minutes.
6Add the minced garlic, chipotle peppers, cumin, and oregano, and cook for 1 minute until fragrant.
7Return the seared pork to the pot and pour in the chicken broth.
8Add the bay leaf and bring the liquid to a gentle boil.
9Reduce heat to low, cover, and simmer until the pork is fork-tender and easily shreds, about 2 to 2.
5 hours.
10Remove the pot from heat and transfer the pork to a cutting board.
11Discard the bay leaf.
12Using two forks, shred the pork into bite-sized pieces.
13Return the shredded pork to the pot and stir to coat with the cooking liquid.
14Warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
15Lay each tortilla flat and spoon about 1/2 cup of shredded pork down the center.
16Top the pork with a generous spoonful of rice, black beans, shredded cheese, sour cream, and salsa.
17Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a secure burrito.
18Serve the burritos immediately, garnished with fresh cilantro.
19For a crispy exterior, place the assembled burritos seam-side down on a hot griddle and cook for 2 minutes per side until golden brown.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Two forks for shredding
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For extra flavor, marinate the pork overnight with the spices and a splash of lime juice. Leftover shredded pork can be refrigerated for up to 3 days or frozen for 2 months.

Watch Video Of How Shredded Pork Burrito Works

This shredded pork burrito recipe is always a good idea for any occasion because it is easy to make and everyone loves it. The leftovers store well in the fridge for up to 4 days, and you can reheat the pork in a skillet or microwave.

For serving, I like to warm the tortillas directly on a gas burner or in a dry skillet to make them pliable. You can also use the leftover pork for tacos, quesadillas, or nachos throughout the week.

It is a versatile recipe that works perfectly for family gatherings or busy weeknights, and I am confident it will become a favorite in your home too.

❓ Frequently Asked Questions About Shredded Pork Burrito

What type of pork should I use for this recipe?

The best type of pork to use for this recipe is pork shoulder. It’s tender, juicy, and has just the right amount of fat to make it incredibly flavorful.

Can I use leftover pork from another recipe?

Yes! This recipe is perfect for using up leftover pork from another dish. Just shred it up and use it in place of fresh pork.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

Can I make this recipe in advance?

While you can prepare the ingredients ahead of time, it’s best to assemble and cook the burritos just before serving.

What if I don’t have access to Mexican crema?

You can substitute sour cream or plain Greek yogurt in place of Mexican crema if needed.

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