My four children frequently request this moist, delicious, and low-fat bread for snacks or their packed lunches at school. So that there are enough bananas to ripen to black for banana bread, they even refrain from eating all of them. freezes good as well. Simply allow to cool completely and store in an airtight bag or container.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
| Yield: | 20 burritos |
Ingredients
- 3 pounds pork butt roast with bone
- 1 medium onion, sliced
- 6 cloves garlic, chopped
- 2 (1.25 ounce) packages taco seasoning mix, divided
- 1 (16 ounce) can refried beans
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can chopped green chiles, or to taste
- 1 (16 ounce) package shredded Cheddar cheese
- 20 (8 inch) flour tortillas
- ¼ cup vegetable oil
Instructions
- Place pork roast, onion, and garlic into a large pot. Sprinkle one package taco seasoning over top and add enough water to cover roast. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until meat is tender and can be pulled apart with a fork, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Carefully transfer roast to a cutting board. Discard vegetables, but reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding any excess fat. Place pork into a mixing bowl with refried beans, tomatoes, refried beans, chiles, and remaining taco seasoning. Mix until well combined, adding reserved cooking liquid if mixture is too dry.
- Spread pork mixture evenly down the center of each tortilla, then sprinkle with Cheddar cheese. Fold the bottom and top edges of each tortilla over the filling, then roll from one side to form a burrito.
- Heat 2 tablespoons oil in a large skillet over medium heat. Place two burritos into the hot oil with the seams facing down. Fry until golden, about 2 minutes. flip and repeat on the other side. Drain on a paper towel-lined plate. Continue to fry remaining burritos in batches of two.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
A great use for left over pork roast/butt
Next time I will add some more veggies celery comes to mind. I’ll have to think about what else. Most of it went in the freezer hope it freezes well. I cooked it in a slow cooker for 6-7 hours on high.
My family absolutely loved this. I used corn and black beans in mine.
These are not what I would call easy, but they were worth the time! Very tasty! We topped ours will salsa, sour cream, lettuce and tomato! Yum!
I used too little pork and too much tomato/bean, delicious but I will use less of those two next time
This was a great start…. but I made significant modifications which made it fantastic! I didn’t use a whole pork butt roast but rather a little over 3 lb. pork here in Kansas City, MO called “country-style ribs” made from thick-sliced (about 1″) butt roast, the SAME cut, but cooks faster and can be cut into chunks later rather than shredding with a fork as with the whole roast.. I seared the meat first, which gave a nice subtle brown to the meat and I was able to drain off fat as I cooked the pieces in batches. I HIGHLY recommend this step as it significantly reduces unnecessary fat! Additionally, using the thick cut pieces significantly reduced the time when boiling the meat versus the time it takes to boil a whole butt cut. I added a couple tablespoons frozen orange juice concentrate to the cooking water, I also added chicken Better-Than-Bullion, along with a little extra chili powder, cumin and a very generous amount of chopped fresh cilantro. This addition was huge. Again, cooking time will be reduced since the pieces are smaller. than the whole roast. When the meat is done, remove, place off to the side and cut into chunks, not shred. The first time I made this, I made the pieces smaller than I should have and had meat in cooking pot when the later steps were done. This was a mistake as the meat cooked up into the rest of the ingredients. So leave meat separate and add meat to the pot at the end of the final step. When cooking beans, tomatoes and chili’s at
I’ve made so many recipes off this site I don’t usually take the time to rate them. However, this one is a definite keeper! The only changes I made were to accommodate the ingredients I had on hand and time. I cooked the roast from frozen in an instant pot on manual pressure for 1 1/2 hours. I didn’t have refried beans so I used rinsed and drained black beans instead. Excellent flavor that the whole family loved!
I made this in a slow cooker and it turned out fantastic!
Excellent. Used the slow cooker for 8 hours. Did not add beans. Very easy to put together too.
This is so good…I made it in the slow cooker to make it easier.Frying the burittos is a must..topped it with salsa and sour cream…Loved it
Will make it again and my family loved it ??
This was excellent! I love to be able to just throws roasts in the crock pot. I used a pork shoulder roast and put all of the ingredients in the crock pot except the refried beans. I cooked on low for 8 hours and then shredded the pork. We ate the meat in tacos tonight and plan to make burritos tomorrow night. Can’t wait to try it that way too! I will definitely make again.
Awesome!
We had half of a large pork roast leftover from Sunday dinner and I wanted to get away from the standard pulled pork sandwiches to use up the leftovers. Glad I tried this recipe – way easy, way tasty and my leftover pork roast is history! The only change I made (because I was using leftover pork roast, already cooked without the taco seasoning) was increasing the 1 packet of taco seasoning to 1.5 packets directly into the pork filling. Great with a green salad and sliced tomatoes!
I buy the pre-cooked pork instead. If you use pre-cooked pork, then you will need to cook the onions or eat them raw. This is a major hit in my house!
The first time I made these I followed the recipe except I cooked the meat in the crock-pot (bad idea for pork btw) the second time I had left over pot roast and used that instead. I didn’t have any green chilis so I added red pepper flakes for some heat and left out the cheese (we didn’t have any on hand) but it was STILL delicious! This is a great way to use left over meat and make a completely different but yummy meal!
Made this this evening. It was delicious. Change I made to recipe: roasted in oven at 350 with seasoning mix, onion, garlic and chicken stock instead of water for 3 hours. Once wrapped in tortillas, I brushed them with some oil and baked about 20 minutes till golden brown. Will definitely make again.
Exceptional. Pickey family and kids love this. I ve made it 4 times now this time used recipe from this site for home made taco seasoning. To die for!!!
I really liked this. I did it a little different by cooking the roast in the crock pot and then following the directions as they were written. The filling was good and not spicy. I might use more peppers next time for the filling to add some zip to it. Frying the burritos was an excellent idea but I need to work on my burrito wrapping, since some didn’t look very pretty.
Pulling the pork apart is tough when you boil a pork shoulder, but the burritos themselves were quite yummy.
Excellent dish. Used fresh jalapeños as well as Cilantro. Added pepper jack cheese as well as the cheddar and a little sour cream. This will be made again.