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Slow Cooker Pulled Pork Burritos

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  • Prep 10 min
  • Total 9 hr 50 min
  • Servings 12
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The pulled pork part of this recipe is one of our staff's personal recipes!
Created Mar 3, 2015
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Ingredients

  • 4 lb (2 kg) boneless pork shoulder blade roast
  • 2 tbsp (30 mL) packed brown sugar
  • 1 pkg Old El Paso* Chili Seasoning Mix
  • 1 can (156 mL) tomato paste
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 3 tbsp (45 mL) apple cider vinegar
  • 1/2 to 3/4 tsp (2 to 3 mL) hot pepper sauce
  • 1 can (14 oz/398 mL) crushed pineapples
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1 1/2 cups (375 mL) diced onions
  • 4 cloves garlic, minced
  • 1 pkg (6 inch) Old El Paso* Medium Flour Tortillas or 1 pkg Old El Paso* Hard Taco Shells
  • Your Favourite Toppings (shredded lettuce and cheese, chopped onions, tomatoes, cilantro)

Steps

  •  
    1
    Combine rub ingredients and thoroughly rub into pork. Cover and refrigerate 8 to 24 hours.
  •  
    2
    Combine all sauce ingredients and set aside.
  •  
    3
    In a large skillet or pot, heat 2 tbsp of the vegetable oil over medium high heat; brown pork on all sides. Transfer to slow cooker.
  •  
    4
    In same skillet or pot, heat remaining 1 tbsp vegetable oil and cook onions over medium heat until softened. Add garlic and cook an additional minute. Stir in sauce and bring to a boil; cook and stir for 2 to 3 minutes.
  •  
    5
    Pour heated sauce over pork in slow cooker. Cover and cook 6 to 7 hours on low heat.
  •  
    6
    Remove from cooker; cover with foil and let stand 15 minutes. Shred pork using two forks.
  •  
    7
    While pork is standing; skim fat from liquid in slow cooker. Pour liquid ionto a large pot and bring to a boil. Add shredded pork and cook until heated through.
  •  
    8
    Warm tortillas or taco shells according to package directions.
  •  
    9
    Fill warmed shells with pulled pork mixture and top as desired.

Nutrition Information

No nutrition information available for this recipe
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