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Easy Mexican Pork Burritos

Easy Mexican Pork Burritos

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Carolyn Craft Kirkman

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Stephanie L.
20
1/30/2013

I can't believe I've lived so many years without knowing you could fry those soft tortillas...this recipe is fabulous, not just for the pork filling, but for all the possibilities. The pork was great, but I've since gone on and used ground beef, shredded beef, chopped chicken, shredded chicken, ground turkey. And then, just when I thought I'd exhausted the possibilities, came up with the notion to use chopped nuts and syrup, apple pie filling, cream cheese with strawberries, the list I think can go on and on. So glad I found this recipe, and yes, the pork version is terrific!

Christine
7
9/29/2013

Made this recipe and it was very good. We did not add the can of beans because we had one guest that does not like beans - rather we served the beans on the side. I believe this could be done easily in the crock pot also. It did seem like a shame to discard the onions after cooking. If done in the crock pot I would add less water and keep the onions in the final product. I will certainly make this again.

Paula W
5
10/3/2013

Really good! .