Enjoy a delicious dinner with this Slow Cooker Mexican Shredded Pork Burritos filled with tasty seasonings like garlic powder, smoked paprika, chili powder, and even more!
When you serve this pulled pork burritos with a warm tortilla and all your favorite toppings, this scrumptious recipe is heavenly.
Plus, with slow cooker shredded pork burritos, you can use leftover pork to make some tasty crisp pork carnitas on flour tortillas or even delicious pork tacos.
Ingredients Notes:
- Diced tomatoes
- Can diced green chilis
- Smoked paprika
- Chili powder
- Garlic powder
- Fresh lime juice
- Agave
- Boneless pork shoulder (or pork butt can work too)
- Salt
- Ground black pepper
- Olive oil
- Tortillas
How to make Slow Cooker Mexican Shredded Pork Burritos:
- Make the sauce. Add the tomatoes, green chilis, smoked paprika, chili powder, garlic powder, lime juice, and agave to a blender. Blend until mostly smooth but still a little chunky. Set aside.
- Sear the pork. Season the pork with salt and pepper. Heat the olive oil over medium-high heat in a large heavy-bottomed pan. Place pork in pan to sear the pork on all sides until nicely browned.
- Load the crock pot. Place the pork in the crock pot and pour the sauce over it. Turn the pork a couple of times to coat it in the sauce.
- Cook. Cook on low for 8 hours.
- Shred. Use 2 forks to shred pork in the slow cooker.
- Make burritos. Use a slotted spoon to scoop the shredded pork into a tortilla, allowing as much cooking liquid as possible to drip away before the meat makes contact with the tortilla. Wrap the tortilla around the filling.
Storing and Other Tips
After you are done enjoying this slow cooker shredded pork, make sure to let it come down to room temperature and then store it in an airtight container for 4-5 days in the refrigerator.
There are many ingredients you can serve as toppings with this pork shoulder roast recipe, shredded and seasoned to perfection. Choose your toppings to serve to make your burrito your favorite way just like in a Mexican restaurant!
- Fresh cilantro
- Red onions
- Green chiles
- Refried beans
- Mexican rice
- Cheddar cheese
- Green onion
- Old el Paso enchilada sauce
- Guacamole
- Black beans
Serving suggestions:
- Instant Pot Rice Pilaf (Easy Side Dish) Recipe
- How to Cook White Rice in the Instant Pot
- Spanish Brown Rice
- Instant Pot Lemon Rice Pilaf Recipe
- Fully Loaded Guacamole Recipe
Slow Cooker Mexican Shredded Pork Burritos
Ingredients
- 1 can diced tomatoes
- 8 ounces diced green chilies, 2 (4 ounce cans)
- 2 Tablespoons smoked paprika
- 2 Tablespoons chili powder
- 2 Tablespoons garlic powder
- juice of one lime
- 1½ Tablespoons agave
- 3½ pounds boneless pork shoulder
- 3 teaspoons salt
- 1½ teaspoons ground black pepper
- 2 Tablespoons olive oil
- 8 burrito size flour tortillas
Equipment
Instructions
- Make the sauce. Add the tomatoes, green chilis, smoked paprika, chili powder, garlic powder, lime juice, and agave to a blender. Blend until mostly smooth but still a little chunky. Set aside.
- Sear the pork. Season the pork with salt and pepper. Heat the olive oil over medium-high heat in a large heavy-bottomed pan. Sear the pork on all sides until nicely browned.
- Load the crock pot. Place the pork in the crock pot and pour the sauce over it. Turn the pork a couple of times to coat it in the sauce.
- Cook. Cook on low for 8 hours.
- Shred. Use 2 forks to shred the pork in the slow cooker.
- Make burritos. Use a slotted spoon to scoop the shredded pork into a tortilla, allowing as much cooking liquid as possible to drip away before the meat makes contact with the tortilla. Wrap the tortilla around the filling.
Notes
-
- Fresh cilantro
- Red onions
- Green chiles
- Refried beans
- Mexican rice
- Cheddar cheese
- Green onion
- Old el Paso enchilada sauce
- Guacamole
- Black beans
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews