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Pork Burritos


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Rate this recipe 4.6/5 (21 Votes)


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 (14 1/2 ounce) can diced tomatoes with mild green chilies (undrained)
  • 1/4 cup chili powder
  • 3 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 teaspoon salt
  • 10 (8 inch) flour tortillas (warmed)
  • 1 (8 ounce) bag shredded Monterey jack cheese
  • 1 (16 ounce) can black beans (drained and rinsed)
  • Sour Cream


Servings 10
Preparation time 25mins


Step 1

Cut the pork roast in half and place the halves into the bottom of the 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 the meat is tender.

Remove the roast from the slow cooker, cool slightly. Shred the pork using two forks and return to the slow cooker. Using a slotted spoon, place about ½ cup of the pork mixture down the center of each tortilla, top with some black beans, shredded

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