Shredded Pork Burritos Recipe

Name: Shredded Pork Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in pork shoulder roast (5 pounds); 2 tablespoons plus 1/2 cup packed brown sugar, divided; 4 teaspoons paprika, divided; 2 teaspoons crushed red pepper flakes; 2 teaspoons ground cumin; 1 teaspoon salt; 1 can (12 ounces) cola; 1 cup chicken broth; 1 large sweet onion, thinly sliced; 2 garlic cloves, minced; 1 cup mayonnaise; 1/2 cup 2% milk; 2 tomatillos, husks removed; 3/4 cup fresh cilantro leaves; 1 jalapeno pepper, seeded and cut into chunks; 1 envelope ranch salad dressing mix; 1 tablespoon lime juice; 1 garlic clove, peeled; 1/8 teaspoon cayenne pepper; 16 flour tortillas (8 inches), room temperature

Servings: persons

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup 2% milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

1
Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
2
Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
3
Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
4
Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

2236

kcal

Calories

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 bone-in pork shoulder roast (5 pounds), 2 tablespoons plus 1/2 cup packed brown sugar, divided, 4 teaspoons paprika, divided, 2 teaspoons crushed red pepper flakes, and more.

Yes, Shredded Pork Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Pork Burritos

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