Recipe by Carolyn Craft Kirkman
"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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bone-in pork shoulder roast
1 (1.25 ounce) package
taco seasoning mix
water, or as needed to cover
1 (14.5 ounce) can
1 (16 ounce) can
1 (4 ounce) can
chopped green chiles, or to taste
1 (16 ounce) package
shredded Cheddar cheese
20 (10 inch)
vegetable oil, divided
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!
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.
Really good! .
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!
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.
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!
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.
Loved it! Never had a fried Burrito before either! Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mexican Pork Burritos
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 200
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