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My review
Easy Mexican Pork Burritos
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."
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Ingredients
3 h servings 462 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 462 calories; 22.2 g fat; 43.9 g carbohydrates; 19.9 g protein; 52 mg cholesterol; 1028 mg sodium. Full nutrition
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Reviews
Read all reviews 32Most helpful
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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 ...
5/15/2014
Very flavorful. I roasted a 13 pound bone-in pork shoulder roast scored and rubbed down with salt, chopped garlic, about 2 tablespoons of liquid hickory smoke, taco seasoning and one 14.5 oz ca...
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 e...
1/10/2014
My boys loved these burritos. I will make them again. I did not fry them though. I placed them in a very hot pan with no oil. Burritos went down in the pan with the seam down for 30 -40 SECONDS ...
5/3/2015
It's so yummy! I made it in the crock pot and put in the refrigerator overnight to allow the fat to solidify so I could skim it off. I reheated it the next day on the stovetop. I heated the bur...
5/17/2016
I've been making these for years ... one tip -- instead of frying I bake them on a cookie sheet (sprayed with pam) in the oven (seam side down) for about 15-20 minutes on 375. Just lightly brus...
7/25/2014
I made this recipe exactly as directed. Towards the end, I omitted the refried beans and green chilies for my kids (because they can be picky), then added the beans and chilies for myself and my...