Easy Mexican Pork Burritos

Easy Mexican Pork Burritos

Made  times
Carolyn Craft Kirkman 2

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 462 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 ...

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 e...

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 ca...

Really good! .

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 ...

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 bur...

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...

Delicious will certainly make them again!!!

Was very good & be sure to fry the tortillas, makes it yummy! I used homemade Mexican seasoning from a local herb shop since the packaged ones are so salty. I used light shredded Mexican chees...

Other stories that may interest you