Slow Cooker Pork Burritos Recipe

Name: Slow Cooker Pork Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- 1/2 pounds Pork Butt Roast, Heavily Trimmed Of Excess Fat; 2 Tablespoons Cumin; 2 Tablespoons Chili Powder; 1 pinch Crushed Red Pepper; 1 pinch Coarse Salt And Freshly Ground Pepper; 1/2 cans (14 1/2 Oz. Size) Hatch Green Enchilada Sauce; 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.; 6 whole Large Flour Tortillas; 3 cups Baby Kale; 3 cups Shredded Gruyere Cheese (or Whatever Kind Of Cheese You Want); 1 cup Halved Cherry Tomatoes; 1 whole Avocado, diced; 1 whole Lime

Servings: persons

3- 1/2 pounds Pork Butt Roast, Heavily Trimmed Of Excess Fat
2 Tablespoons Cumin
2 Tablespoons Chili Powder
1 pinch Crushed Red Pepper
1 pinch Coarse Salt And Freshly Ground Pepper
1/2 cans (14 1/2 Oz. Size) Hatch Green Enchilada Sauce
1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.
6 whole Large Flour Tortillas
3 cups Baby Kale
3 cups Shredded Gruyere Cheese (or Whatever Kind Of Cheese You Want)
1 cup Halved Cherry Tomatoes
1 whole Avocado, diced
1 whole Lime

1
Place the pork roast in a slow cooker.
2
Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce.
3
Cook on low for 6 hours.
4
During the last hour, take 2 forks and shred the meat in its collected juices.
5
Add the black beans, stir to combine and let it finish cooking.
6
Heat the tortillas in the microwave, oven, toaster, whatever.
7
Layer the meat, a little bit of kale, a couple tablespoons shredded cheese, a few cherry tomatoes and slices of avocado inside each warmed tortilla.
8
Spritz with a little bit of lime juice and roll the burrito up.
9
Serve as is.
10
Or you could sprinkle a little more cheese on top of the burrito and throw it under the broiler for a few seconds like I did.
11
Yeah, definitely do that.

1287

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3- 1/2 pounds Pork Butt Roast, Heavily Trimmed Of Excess Fat, 2 Tablespoons Cumin, 2 Tablespoons Chili Powder, 1 pinch Crushed Red Pepper, and more.

Yes, Slow Cooker 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.

That's it — enjoy your meal!

Slow Cooker Pork Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions