Slow Cooker Pork Burritos Recipe

2019-06-12
  • Yield : 6-8 serving pplates
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    1082
  • Fat

    42 g
  • Saturated Fat

    17 g
  • Polyunsaturated Fat

    5.8 g
  • Cholesterol

    120 mg
  • Sodium

    1764 mg
  • Potassium

    1139 mg
  • Carbohydrate

    130 g
  • Fiber

    14 g
  • Sugars

    6.5 g
  • Protein

    45 g

Slow cooker pork burritos recipe. Famous Mexican burritos with cheese, spices, and vegetables cooked in a slow cooker. Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Would do you like to cook burritos faster? Use a pressure cooker instead:

Pressure Cooker Pork Burritos Recipe

Makes 6 servings

Ingredients: 2½ pounds (1.44 kg) pork shoulder, 1 cup (250 ml) salsa, 1 teaspoon (5 ml) garlic powder, 1 teaspoon (5 ml) chili powder, 1 teaspoon (5 ml) ground cumin, 1 cup (250 ml) reduced-sodium fat-free chicken broth, 1 tablespoon (15 ml) freshly squeezed lime juice


Instructions: Place the pork shoulder in the bottom of the electric pressure cooker. Add salsa, ground cumin, garlic powder, chili powder, and chicken broth. Stir well. Cover the pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 45 minutes.

Using the Natural Release Method, bring pressure to normal, then carefully open the lid. Using two forks, shred the cooked meat. Stir in lime juice. Transfer pork mixture into serving bowls. Serve meat with desired burrito bowl items.

Are you looking for more pressure cooker recipes? Please check out our huge collection-Pressure Cooker Recipes

Slow Cooker Pork Burritos Recipe

Ingredients

  • 3½ pounds (1.8 kg) pork loin roast
  • pinch of crushed red pepper
  • half of 14½ oz (435 ml) can hatch green enchilada sauce
  • coarse salt and freshly ground black pepper
  • 14½ oz (435 ml) can black beans, drained and rinsed
  • 14½ oz (435 ml) can corn, drained
  • 3 cups (750 ml) baby kale leaves, divided
  • 3 cups shredded Gruyere cheese
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 cup (250 ml) halved cherry tomatoes
  • 1 lime
  • 2 tablespoons ground cumin
  • 6 large flour tortillas

Method

Step 1

Lightly grease 6-quart (6 l0 with nonstick cooking spray. Place the pork roast in the greased slow cooker. Add the cumin, chili powder, crushed red pepper, a pinch of salt and black pepper, and the enchilada sauce.

Step 2

Cover gthe pot and cook on low-heat setting for 6 hours or until por is cooked through. During the last hours, open the lid and, using two froks, shred the meat. Add drained beans and orn and stir well. Cover again and let finish cooking.

Step 3

Heat flour tortills in a microwave. Stuff warm torillas with shedded meat, kale, shredded Gruyere cheese, a few cherry tomatoes, and avocado slices. Sprinkle with lime juice. Serve warm.

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