Easy Shredded Pork Burrito Recipe: Step-by-Step Guide with Spices & Tips

Table of Contents

• Introduction
• Ingredients
• Step-by-Step Instructions
• Pro Tips for Perfect Burritos
• Frequently Asked Questions
• Conclusion

Introduction

Discover how to make authentic shredded pork burritos with this easy, step-by-step recipe. Perfectly seasoned pork, warm tortillas, and fresh toppings come together for a delicious meal that's ready in under 2 hours. This guide includes precise measurements, cooking techniques, and expert tips to ensure perfect results every time.

Ingredients

For the Pork:

• 1.5 lbs (680g) pork shoulder (also called pork butt), trimmed of excess fat
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

For Assembly:

• 8 large flour tortillas (10-inch)
• 1 cup refried beans
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onions
• 1/2 cup fresh cilantro, chopped
• 1/2 cup salsa verde
• 1/4 cup sour cream (optional)
• Lettuce, sliced (optional)

Step-by-Step Instructions

1. Prepare the Pork: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Rub the spice mixture evenly over the pork shoulder. Place pork in slow cooker with chicken broth.
2. Cook the Pork: Cover and cook on LOW for 8 hours or until pork shreds easily with a fork. Internal temperature should reach 195-205°F (90-96°C).
3. Shred the Pork: Transfer pork to a bowl and shred with two forks. Mix with cooking juices for maximum flavor.
4. Warm Tortillas: Heat tortillas on a dry skillet for 20 seconds per side or wrap in damp paper towels and microwave for 30 seconds.
5. Assemble Burritos: Spread 2 tbsp refried beans on each tortilla. Add 1/2 cup shredded pork, cheese, onions, cilantro, salsa, and other toppings. Fold sides inward, then roll tightly.
6. Serve Immediately: Enjoy hot with extra salsa or sour cream on the side.

Pro Tips for Perfect Burritos

• Prevent Sogginess: Drain excess liquid from shredded pork before assembling. Place a thin layer of beans on the tortilla to create a moisture barrier.
• Optimal Shredding: Use a stand mixer with paddle attachment for perfectly shredded pork in 30 seconds.
• Make Ahead: Cook pork up to 3 days in advance. Store in airtight container in refrigerator. Reheat with 1 tbsp broth before assembling.
• Freezing: Assemble burritos without toppings, wrap tightly in foil, and freeze for up to 2 months. Reheat at 350°F (175°C) for 25 minutes.

Frequently Asked Questions

What cut of pork is best for shredded pork burritos?

Pork shoulder (also called pork butt) is the ideal cut for shredded pork burritos. This cut has the perfect amount of fat marbling that keeps the meat moist and tender during the long cooking process needed for shredding. The connective tissues break down during slow cooking, resulting in that perfect pull-apart texture that's essential for great burritos.

How long should I cook the pork for optimal shredding?

For optimal shredding texture, cook pork shoulder at a low temperature (around 275°F/135°C) for 6-8 hours, or until it reaches an internal temperature of 195-205°F (90-96°C). At this temperature range, the collagen has fully broken down into gelatin, making the meat extremely tender and easy to shred. If using a slow cooker, cook on low for 8-10 hours.

Can I make shredded pork burritos ahead of time?

Yes, shredded pork burritos are excellent for meal prep. You can cook and shred the pork up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months. For complete burritos, wrap them tightly in foil or parchment paper and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, thaw frozen burritos in the refrigerator overnight, then warm in a 350°F (175°C) oven for 15-20 minutes or until heated through.

How do I prevent my burrito from becoming soggy?

To prevent sogginess, make sure your pork filling isn't too wet before assembling the burrito. Drain excess liquid from the shredded pork. Warm your tortillas before filling to help them resist moisture. Create a moisture barrier by spreading a thin layer of beans or cheese on the tortilla before adding the pork. Finally, wrap the burrito tightly and avoid overfilling with wet ingredients like too much salsa or guacamole.

Can I make this recipe in an Instant Pot?

Absolutely! An Instant Pot is perfect for making shredded pork burritos quickly. Place the pork shoulder in the pot with your seasonings and 1 cup of liquid (broth or water). Cook on high pressure for 90 minutes, followed by a natural pressure release for 15 minutes. The pork should shred easily with forks. This method cuts cooking time significantly while still producing tender, flavorful meat.

What are some vegetarian alternatives for shredded pork burritos?

For vegetarian options, jackfruit makes an excellent shredded "pork" substitute due to its similar texture when cooked. Mushrooms (especially portobello or king oyster), textured vegetable protein (TVP), or shredded cabbage can also work well. Season these alternatives with the same spice blend used for pork to maintain authentic flavor. For protein, add black beans or refried beans as a base layer before your shredded vegetable substitute.

Conclusion

With this precise recipe and expert tips, you'll master the art of shredded pork burritos in no time. The key to perfection lies in proper seasoning, slow cooking for tender meat, and smart assembly techniques. Whether you're cooking for family dinner or meal prep, this recipe delivers restaurant-quality flavor at home. Don't forget to experiment with toppings and adjust spice levels to match your taste preferences!