Easy Mexican Pork Burritos

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 462 Calories

Ingredients

• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (14.5 ounce) can diced tomatoes
• 1 onion, sliced
• 6 cloves garlic, chopped
• 1 (16 ounce) package shredded Cheddar cheese
• 6 cups water, or as needed to cover
• ¼ cup vegetable oil, divided
• 20 (10 inch) flour tortillas
• 3 pounds bone-in pork shoulder roast
• 1 (4 ounce) can chopped green chiles, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.