Slow Cooker Pulled Pork Burritos — Easy Meal Prep

Ingredients

• 2.5 lb Pork Shoulder (bone‑in) (Trim excess fat, cut into 3‑4 large pieces)
• 1 cup Barbecue Sauce (Your favorite store‑bought or homemade)
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chili Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Water
• 12 pieces Large Flour Tortillas (10‑inch) (Soft, pliable for rolling)
• 2 cup Cooked White Rice (Cooled)
• 1 cup Black Beans, drained and rinsed
• 1 cup Shredded Cheddar Cheese (Prefer sharp cheddar for flavor)
• 0.25 cup Fresh Cilantro, chopped
• to taste Salsa (optional, for serving) (Mild or hot, according to preference)

Instructions

1. Trim and Chunk Pork

   Place the pork shoulder on a cutting board, trim excess fat, and cut into 3‑4 large chunks so they fit comfortably in the slow cooker.

   Time: PT10M

2. Mix Dry Rub & Sauce

   In a mixing bowl combine smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, brown sugar, apple cider vinegar, BBQ sauce, and water. Stir until smooth.

   Time: PT5M

3. Load Slow Cooker

   Place the pork chunks into the slow cooker and pour the sauce mixture over them, ensuring the meat is mostly covered.

   Time: PT5M

4. Slow‑Cook Pork

   Cover and set the slow cooker to LOW for 8 hours, or until the pork is fork‑tender and easily shreds.

   Time: PT8H

   Temperature: 190°F

5. Shred Pork

   Using two forks, pull the pork apart into fine shreds directly in the slow cooker, mixing it with the remaining sauce.

   Time: PT10M

6. Cool Slightly

   Let the shredded pork sit for 5 minutes to cool enough to handle without burning.

   Time: PT5M

7. Assemble Burritos

   Lay a tortilla flat, add 2‑3 tbsp cooked rice, 1‑2 tbsp black beans, ¼ cup shredded pork, a sprinkle of cheddar cheese, and a few cilantro leaves. Fold the sides and roll tightly.

   Time: PT24M

8. Wrap for Freezing

   Wrap each rolled burrito in parchment paper or foil, then place on a baking sheet in a single layer.

   Time: PT5M

9. Freeze

   Freeze the wrapped burritos for up to 3 months. Once solid, transfer them to zip‑lock bags for long‑term storage.

   Time: PT5M

10. Reheat & Serve

    When ready to eat, defrost in the refrigerator overnight or microwave on defrost for 2‑3 minutes. Then microwave uncovered for 1‑2 minutes until hot, unwrap, add salsa, and enjoy.

    Time: PT5M

    Temperature: 350°F

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Pork Shoulder (bone‑in): Pork butt, Pork loin (will be less tender)
• Instead of Barbecue Sauce: Homemade BBQ sauce, Tomato ketchup mixed with brown sugar and spices
• Instead of Apple Cider Vinegar: White vinegar, Lemon juice
• Instead of Brown Sugar: Honey, Maple syrup (use less)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced onion (1 tbsp)
• Instead of Chili Powder: Cayenne pepper (¼ tsp)
• Instead of Salt: Sea salt, Kosher salt (use ¾ tsp)
• Instead of Black Pepper: White pepper
• Instead of Water: Chicken broth (adds flavor)
• Instead of Large Flour Tortillas (10‑inch): Corn tortillas (gluten‑free)
• Instead of Cooked White Rice: Brown rice, Cauliflower rice (low‑carb)
• Instead of Black Beans, drained and rinsed: Pinto beans, Kidney beans
• Instead of Shredded Cheddar Cheese: Monterey Jack, Vegan cheddar
• Instead of Fresh Cilantro, chopped: Fresh parsley
• Instead of Salsa (optional, for serving): Pico de gallo, Hot sauce

Equipment Needed

• Slow Cooker
• Large Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Mixing Bowl
• Wooden Spoon or Spatula
• Forks (for shredding)
• Baking Sheet
• Parchment Paper or Aluminum Foil
• Freezer‑Safe Zip‑Lock Bags
• Microwave‑Safe Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Trim and chunk pork to fit the slow cooker
• Load slow cooker with sauce‑covered pork
• Cook on low for 8 hours until fork‑tender
• Shred pork while still moist
• Roll burritos tightly to prevent freezer burn
• Wrap each burrito before freezing

Chef Tips from the Video

• Add a splash of liquid smoke to the sauce for deeper smoky flavor
• Toast the tortillas briefly in a dry skillet before filling to improve flexibility
• Let the shredded pork rest in its sauce for 10 minutes; it absorbs more flavor.

Troubleshooting

Storage

Refrigerator: Store cooked pork and assembled burritos (unfrozen) for up to 4 days in airtight containers.

Freezer: Wrapped burritos keep for 2‑3 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Freeze assembled burritos individually wrapped for quick weeknight meals
• If you prefer, cook the rice and beans ahead and store them in the fridge for up to 4 days
• Label each bag with date for easy rotation

Frequently Asked Questions