Easy Mexican Pork Burritos Recipe - Allrecipes.com
Easy Mexican Pork Burritos Recipe
  • READY IN 3 hr

Easy Mexican Pork Burritos

Recipe by  

"Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 30 mins

    3 hrs


  1. Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  2. Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  3. Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  4. Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
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Reviews More Reviews

Jan 30, 2013

I can't believe I've lived so many years without knowing you could fry those soft tortillas...this recipe is fabulous, not just for the pork filling, but for all the possibilities. The pork was great, but I've since gone on and used ground beef, shredded beef, chopped chicken, shredded chicken, ground turkey. And then, just when I thought I'd exhausted the possibilities, came up with the notion to use chopped nuts and syrup, apple pie filling, cream cheese with strawberries, the list I think can go on and on. So glad I found this recipe, and yes, the pork version is terrific!

Sep 29, 2013

Made this recipe and it was very good. We did not add the can of beans because we had one guest that does not like beans - rather we served the beans on the side. I believe this could be done easily in the crock pot also. It did seem like a shame to discard the onions after cooking. If done in the crock pot I would add less water and keep the onions in the final product. I will certainly make this again.

Oct 03, 2013

Really good! .

May 15, 2014

Very flavorful. I roasted a 13 pound bone-in pork shoulder roast scored and rubbed down with salt, chopped garlic, about 2 tablespoons of liquid hickory smoke, taco seasoning and one 14.5 oz can of chicken broth and onions in the oven at 325, covered with foil, for 4 hours. When cooled enough to shred, I weighed out 3 pounds for this recipe and made shredded pork barbecue with the remaining (largest) part for a church supper. I served this recipe with soft flour tortillas (not fried, though I'm sure that would be excellent), fresh diced tomato, onion and finely shredded sharp cheddar. I will absolutely be making this again. Will roast in oven again, because it doesn't require checking on. Thanks, Mommato2and3pugs!

Jan 10, 2014

My boys loved these burritos. I will make them again. I did not fry them though. I placed them in a very hot pan with no oil. Burritos went down in the pan with the seam down for 30 -40 SECONDS then turn over for another 30-40 seconds until crispy.

Jul 25, 2014

I made this recipe exactly as directed. Towards the end, I omitted the refried beans and green chilies for my kids (because they can be picky), then added the beans and chilies for myself and my spouse. The kids didn't like the burritos the way I had made them for them so I tried giving them the "real" ones and they loved them!!! I could not believe it! This is definitely a recipe I will add to my recipe box and make again!

May 03, 2015

It's so yummy! I made it in the crock pot and put in the refrigerator overnight to allow the fat to solidify so I could skim it off. I reheated it the next day on the stovetop. I heated the burritos in my panini press. My entire family loved it! Served with homemade salsa and guacamole.

Feb 01, 2014

Loved it! Never had a fried Burrito before either! Great recipe!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1028 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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