Craving a delicious and satisfying meal that's both easy to make and bursting with flavor? Look no further! This pulled pork burrito recipe is your answer. It's a fantastic option for a quick weeknight dinner, a casual weekend lunch, or even a fun party dish. Forget takeout – this homemade version is healthier, tastier, and surprisingly simple to whip up. Get ready to experience a flavor explosion with every bite!
Ingredients:
For the Pulled Pork:
- 2 lbs pork shoulder (butt roast)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Burritos:
- 1 tablespoon olive oil
- 12 burrito-size tortillas
- 1 cup cooked rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ½ cup salsa
- Your favorite burrito toppings (sour cream, guacamole, pickled jalapeños, etc.)
Instructions:
Preparing the Pulled Pork:
- Season the pork: Season the pork shoulder generously with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Sear the pork: Heat olive oil in a large Dutch oven or slow cooker over medium-high heat. Sear the pork shoulder on all sides until browned.
- Sauté the aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
- Simmer the pork: Pour in the chicken broth and apple cider vinegar. Add the brown sugar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours in a Dutch oven or 6-8 hours on low in a slow cooker, or until the pork is fork-tender.
- Shred the pork: Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and stir to coat it in the cooking liquid.
Assembling the Burritos:
- Warm the tortillas: Warm the tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
- Fill the burritos: Spoon some cooked rice, black beans, shredded pork, and cheese onto the center of each tortilla. Top with salsa.
- Roll the burritos: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
- Serve and enjoy: Serve immediately with your favorite toppings like sour cream, guacamole, or pickled jalapeños.
Tips and Variations:
- Spice it up: Adjust the amount of cayenne pepper to control the level of spiciness. Add a pinch of chipotle powder for a smoky kick.
- Slow cooker magic: This recipe works wonderfully in a slow cooker, making it perfect for a hands-off cooking experience.
- Make it ahead: The pulled pork can be made a day or two in advance, making meal prep a breeze. Store it in an airtight container in the refrigerator.
- Vegetarian option: Substitute the pulled pork with your favorite vegetarian protein, such as jackfruit or hearty mushrooms.
- Different cheeses: Experiment with various cheeses, such as Monterey Jack, pepper jack, or a blend of Mexican cheeses.
Nutritional Information (per burrito, approximate):
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 50-60g
This pulled pork burrito recipe is a simple, healthy, and delicious meal that the whole family will love. It’s a great example of how easy and rewarding homemade cooking can be. Enjoy the deliciousness!