🌯 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