Pulled Pork Burritos are a great way to use up leftover pulled pork. Pulled pork is sautéed with warm spices, red bell peppers, red onions and black beans and then added to warm tortillas along with lettuce, cheese and cilantro. You can make these as part of meal-prep and freeze some for those busy weeknights!
A month ago I shared these this Pork Enchilada Recipe in partnership with the Ohio Pork Council.
It was a favorite in my house so I knew I needed to create more easy Mexican style recipes using pork.
Today’s recipe for a Pulled Pork Burritos uses pulled pork mixed with rice, black beans, red bell peppers, spices, cheese and fresh cilantro.
For this recipe you can use leftover pulled pork that you have on hand or use this Boston Butt Recipe, Slow Cooker Barbecue Pulled Pork or you can use this post on How to Make Pork Tenderloin in the Slow Cooker.
The nice thing with this burrito recipe is you can add in whatever you have in your pantry or fridge. I love easy recipes like this! I like to make a big batch of these and have them in the fridge or freezer to make on those busy nights. You can easily reheat these in the microwave or air fryer.
Some other Mexican style recipes I like to make using pork are these Stuffed Poblanos Peppers, Easy Ground Pork Tacos and Easy Pork Chili.
Why you Will Love this Burrito
- Easy Meal Prep: Burritos are perfect for weekend meal prep. Store them in the fridge for the week or freeze for later. I usually keep half in the fridge and freeze the rest. To reheat, thaw overnight and warm in the microwave.
- Satisfying: These pork burritos are hearty and very filling! These burritos make a great meal during the week or even a lunch at school.
- Perfect for Leftovers: Pulled pork burritos are a great way to repurpose leftovers, use extra pork, rice, beans, veggies, salsa, greens, and herbs. A tasty way to clean out the fridge!
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Vegetables: The pork mixture includes sautéed red onion and red bell pepper. You can use any variety of onion or bell pepper. I prefer to dice the pepper, but thin slices work too.
- Spices: A mix of chili powder, cumin, and paprika adds classic taco-style flavor. Adjust to taste, add cayenne or crushed red pepper for extra heat.
- Rice: Brown rice adds texture and makes the burrito more filling.
- Beans: Black beans are a protein-rich addition. Drain and rinse them well to prevent soggy burritos.
- Pulled Pork: This recipe uses leftover pulled pork. If you don’t have any on hand, try my Slow Cooker Barbecue Pulled Pork.
- Greens: Chopped romaine adds crunch and helps prevent sogginess. Other greens work too, just wash and dry thoroughly.
- Cheese: Shredded cheese is optional. Use your favorite kind or skip it based on preference.
- Tortillas: I use flour tortillas because they’re easy to fold and hold up well. Use whatever type you like best.
Ways to Modify these Pork Burritos
- Beans: I used black beans, but you can substitute with kidney beans, red beans, white beans, chickpeas, or pinto beans.
- Vegetables: These burritos are perfect for using up vegetables. Try adding roasted veggies, carrots, green onions, sautéed mushrooms, zucchini, poblanos, jalapeños, radishes, caramelized onions, corn, or tomatoes.
- Greens: Mix in greens like kale, arugula, romaine, or shredded iceberg for freshness and texture.
- Cheese: Cheese is optional. If using, try shredded mozzarella, cheddar, pepper jack, Monterey Jack, cotija, chihuahua, or queso fresco.
- Other Ingredients: Other ingredients that would be nice in these burritos are chopped avocado, a squeeze of lime juice, green chiles, roasted red peppers, roasted sweet potato, pickled red onions, quick pickled vegetables or pineapple chunks.
How to Make Pork Burritos
Step 1: Create and Sauté Filling: In a large skillet heat the olive oil over medium heat. Add the garlic and sauté for 2 minutes. Add the red onions and sauté another 2 minutes. Add the red bell pepper, chili powder, cumin and paprika and sauté for 5 minutes until the bell peppers are soft.
Step 2: Add Pork & Beans: Add the pulled pork and black beans in and continue to heat for 3-4 minutes. Remove and set aside.
Step 3: Heat Tortillas: Heat the tortillas one at a time on a microwave-safe plate for 10 seconds each.
Step 4: Fill Burritos: Lay the warm tortilla on a flat surface and spread a thin later of iceberg lettuce. Top with the 1/2 cup pulled pork mixture, 2 tablespoons cheese, 1/4 cup rice and fresh cilantro. Add another thin layer of lettuce.
Step 5: Fold Burritos: Fold the sides of the tortilla inward over the fillings and roll tortilla. This helps to keep the fillings contained and prevents them from falling out.
Step 6: Roll Burritos: Begin rolling the bottom edge of the tortilla up and over the fillings, tucking them in tightly as you roll. Use your fingers to hold the fillings in place as you roll. Keep rolling the tortilla until you reach the top edge. The tortilla should be snugly wrapped around the fillings. Once the burrito is rolled, you can tuck in any loose filling and fold the seam underneath to secure it.
If you prefer a crispy exterior, you can toast the burrito on a skillet, air fryer or grill for a few minutes on each side until it’s lightly golden brown and crispy. You can enjoy your burrito right away or store them in aluminum foil in the fridge or freezer for later.
Recipe Tips
- Warm Tortillas: Warm tortillas in a dry skillet or microwave until soft and pliable. This helps prevent cracking and makes them easier to roll.
- Assemble: Layer greens on both sides of the wet ingredients to act as a barrier. Avoid overfilling to ensure easy rolling.
- Roll Tightly: Fold in the sides, then roll from the bottom, keeping it tight to hold the filling in place and maintain structure.
- Cutting: Wait to cut the burrito until ready to eat. Cutting in advance can cause the filling to spill and the tortilla to become soggy during storage.
- Baking: For a melty, cheesy finish, place burritos in a casserole dish, top with cheese, and bake at 350°F for 5–10 minutes.
Reheating Tips
To reheat frozen burritos, unwrap them and microwave them until heated through. If you are going to bake or air fry them you can leave them wrapped and heat them until heated through.
Remember to label your burritos with the date they were made or frozen so you can keep track of their freshness. Additionally, always ensure that your burritos are stored at the proper temperature to prevent the growth of harmful bacteria.
How to Reheat Burritos in an Air Fryer
Step 1: Preheat your air fryer: Set your air fryer to a temperature of around 350 degrees F and allow it to preheat for a few minutes. Preheating helps ensure even heating and crispy results.
Step 2: Wrap the burrito in foil: If your burrito is wrapped in aluminum foil, you can keep it wrapped to help retain moisture and prevent the tortilla from drying out during reheating.
Step 3: Place the burrito in the air fryer: Carefully put the burrito in the air fryer basket. If you have multiple burritos to reheat, make sure to leave some space between them for proper air circulation.
Step 4: Reheat for a few minutes: Cook the burrito in the air fryer for about 6-8 minutes, flipping it halfway through the cooking time to ensure even heating. Cooking times may vary depending on the size and thickness of the burrito, as well as the specific model of your air fryer.
Storage Tips
If you are making these burritos as part of meal-prep ahead of time you will want to wrap them tightly in aluminum foil. You can reheat them i the oven or air fryer directly in the aluminum foil because this helps retain moisture and prevents the tortilla from drying out during reheating.
You can store burritos in the refrigerator for up to 4-5 days or in the freezer for up to 1 to 2 months without the loss of quality of the ingredients.
More Pork Recipes
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Pulled Pork Burrito
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup red onion, diced
- 1 red bell pepper, seeds removed, diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 3 cups leftover pulled pork {with or without bbq sauce is up to you}
- 1 1/2 cups black beans, drained and rinsed
- 1 1/2 cups cooked white rice {or rice of your choice}
- 6 tortillas {I use burrito style tortillas because they are large}
- 1 cup shredded romaine or iceberg lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
Instructions
- In a large skillet heat the olive oil over medium heat. Add the garlic and sauté for 2 minutes.
- Add the red onions and sauté another 2 minutes.
- Add the red bell pepper, chili powder, cumin and paprika and sauté for 5 minutes until the bell peppers are soft.
- Add the pulled pork and black beans in and continue to heat for 3-4 minutes. Remove and set aside. Heat the tortillas one at a time on a plate for 10 seconds each.
- Lay the tortilla out and spread a thin later of iceberg lettuce. Top with the 1/2 cup pulled pork mixture, 2 tablespoons cheese, 1/4 cup rice and fresh cilantro. Add another thin layer of lettuce.
- Fold the sides of the tortilla inward over the fillings. This helps to keep the fillings contained and prevents them from falling out.
- Begin rolling the bottom edge of the tortilla up and over the fillings, tucking them in tightly as you roll.
- Use your fingers to hold the fillings in place as you roll. Keep rolling the tortilla until you reach the top edge. The tortilla should be snugly wrapped around the fillings. Once the burrito is rolled, you can tuck in any loose filling and fold the seam underneath to secure it.
- If you prefer a crispy exterior, you can toast the burrito on a skillet, air fryer or grill for a few minutes on each side until it's lightly golden brown and crispy. You can enjoy your burrito right away or store them in aluminum foil in the fridge or freezer for later.
Notes
- Storage: If you are making these burritos as part of meal-prep ahead of time you will want to wrap them tightly in aluminum foil. You can reheat them i the oven or air fryer directly in the aluminum foil because this helps retain moisture and prevents the tortilla from drying out during reheating.
- You can store burritos in the refrigerator for up to 4-5 days or in the freezer for up to 1 to 2 months without the loss of quality of the ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!
