Pulled Pork Burrito
If there’s a favourite burrito recipe here at Luchito it’s got to be this one! There is something about the combination of slow cooked pork with Gran Luchito Cantina Beans and Gran Luchito Chipotle Paste that is so delicious and satisfying. It also provides a seriously tasty burrito filling to wrap up into your Gran Luchito Burrito Wraps.
To make this Pulled Pork Burrito even more perfect, make a batch of our recipe for Mexican Rice and quick pickled red onions. You can also use white steamed rice but we totally recommend to go the extra mile and make your own Mexican rice at home. It will make this pork burrito recipe even more special.
Not sure what side dishes to have? Check out our What To Serve With Burritos blog! We’ve got it covered.
Pork and bean burritos aren’t for everyone, having said that, pulled pork with rice and beans might be! If you love pulled pork, but want something lighter without the wraps, then try our Pulled Pork Burrito Bowl.
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Prep time
30MINS
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Cook time
5HRS
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Total time
5HR 30MINS
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Ideal for
Lunch -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 140 fat 10g saturates 3.4g carbs 5.4g sugars 2g fibre 0.4g protein 7.3g salt 2.6g
Found in the
Mexican Section
Ingredients
For The Pulled Pork
- 1 ½ kg /3.3 lb of pork shoulder (boneless and with no rind just a bit of the fat, ask your butcher to prepare it for you)
- 1 cup of orange juice
- ½ cup of apple cider vinegar
- 1 tablespoon rapeseed oil
- 1 red chilli, finely chopped
- 1 fennel bulb, finely chopped
- 4 spring onions, finely chopped
- 1 handful of fresh coriander, finely chopped, including stems
- 1 teaspoon ground cumin
- 1 bay leaf
- 3 fat garlic cloves, minced
- 1 tablespoon Gran Luchito Chipotle Paste
- 1 tablespoon salt
- 1 sachet of Gran Luchito Cantina Beans
For The Garnishes
- 1 recipe for Mexican Rice
- ½ red onion, finely sliced
- Juice of 1 lime
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
For the Burritos
- 1 pack of Gran Luchito Burrito Wraps
- 1 ripe avocado, cut in slices
- 1 jar of Gran Luchito Chipotle Salsa
- ½ cup of creme fraiche or sour cream
- ½ cup of grated cheddar cheese (optional)
How to make it
- Place the meat in the slow cooker and all the ingredients listed for pulled pork. There’s no specific order or fancy way about it! Just add all the ingredients into the slow cooker (apart from the cantina beans), cover with a lid and let it cook on high mode for 5 to 6 hours.
- In the meantime prepare your Mexican Rice and the quick pickled onions by adding the red onion into a small bowl with the lime, vinegar, extra virgin olive oil and a pinch of salt. Let it rest until the onion softens and gets a lovely pink colour.
- When your pork is ready, uncover and shred the tender meat with the help of two forks. Add the Cantina Beans and mix in with the meat, then combine everything, and reserve. (Reheat before serving, you can do this in a baking dish covered with tin foil in the oven at 180°C / 350°F, for 20 min).
- Warm up two Burrito Wraps over a hot pan and once warm place them over your kitchen counter, they should overlap slightly. Then add a good amount of Mexican rice and a good amount of warm pulled pork.
- Top your burrito with slices of avocado, spoonfuls of Chipotle Salsa, the red pickled onions and a spoonful of creme fraiche, you can also add grated cheese here.
- Wrap up your burrito tightly and serve whilst it’s still warm. You can reheat your burritos in the oven if necessary. Repeat the same process to make more burritos, and enjoy!
What To Serve With Burritos
More About Burritos
Our How To Make Burritos blog will help you to master everything you need to know about making homemade Burritos. And our Burrito Recipes is our collection of tried and tested Burrito recipes with more flavours, protein and veggie options. For more sides inspiration, take a look at our What To Serve With Burritos blog.
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FAQs
Can you make the pulled pork on the same day as the burritos?
Yes, you can, although you'll need to start early in the morning to give the pork enough time to cook. You could also do it the day before, or a few weeks before (and then freeze it until it's needed). If frozen, the best way to defrost it is to do it in the fridge overnight.
What kind of rice to use in a burrito?
You can use whichever rice grain you prefer! However, good old fashioned long grain white rice is your best bet for a traditional Mexican-style burrito. You could also use steamed Basmati, Jasmine or Brown rice.
What to do with a leftover burrito?
You can keep any leftover burritos in the fridge for 4-5 days. To cook them you can just place them in a pan and cook over a medium heat until they are brown and crispy, and the cheese is melted on the inside. Or you can freeze them for about 3 months.
Comments / Questions / Tips
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5 Comments
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I made this last night and it was so yummy!
So glad you liked the recipe Freddie! It’s such a satisfying combination isn’t it. Especially now that winter is here.
Cooked this recipe for day of the dead and Mexican themed dinner. Absolutely delicious and loved by everyone, really tasty and easy to make . Definitely going to make this recipe again. Also used the tomatillo salsa and smoky salsa from gran luchito in the burritos they are fab.
Excellent! Thanks for the feedback Liz – it’s certainly the season to start slow cooking a lot more now, so this recipe is a winter winner! Really pleased it was a success.
Love love LOVE this recipe. I’ve made this at least twice this winter so far. I enjoy having this as burrito bowl.