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!

PULLED PORK BURRITOS

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 recipe for 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 Air Fryer Pork Taquitos, Stuffed Poblanos Peppers, Easy Ground Pork Tacos, Instant Pot Pork Chili and Easy Pork Chili.

WHY YOU WILL LOVE THIS PULLED PORK BURRITO

EASY MEAL-PREP RECIPE: Burritos are a great thing you can meal prep on the weekends for the week ahead. You can store them in the refrigerator or freezer for later. I like to make half for the week ahead and freeze half for later. You can thaw overnight and reheat in the microwave. They make a great, easy dinner on busy weeknights.

SATISFYING MEAL: These pork burritos are so satisfying and filling. The pork provides protein. Eating 20 – 30 grams of protein per meal helps fuel your body and may help you feel fuller. That being said, every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut.

GREAT FOR LEFTOVERS: Pulled pork burritos use leftover pork. These also are a great way to use up vegetables that might need to be used, leftover rice and beans, salsa, greens and fresh herbs. They are a great way to use clean out the fridge and pantry!

RECIPE INGREDIENTS:

VEGETABLES: The vegetables that are sautéed into the pork mixture is red onion and red bell pepper. You can use any onion or bell pepper you like. I find it best to dice the red bell pepper but you could also cut it into thin slices.

SPICES: A combination of mexican spices including chili powder, cumin and paprika creates a warm taco style seasoning for the pork. You can modify this to your liking. If you like spice try adding cayenne red pepper or crushed red pepper.

RICE: I added brown rice into the burritos. White rice and cilantro rice can also easily be subbed in.

BEANS: The black beans are a healthy, protein packed addition to the burritos. Make sure to drain and rinse them. You don’t want a lot of excess water on the beans or it will create a soggy burrito.

PULLED PORK: This recipe uses leftover pulled pork. If you don’t have leftover pulled pork you can make it using this Slow Cooker Barbecue Pulled Pork Recipe. You also could use pork butt. You can use this post on How to Cook a Pork Butt.

Another option is to use crispy pork carnitas from this Slow Cooker Pork Carnitas recipe or these Instant Pot Pork Carnitas. You can use shredded pork that has barbecue sauce on it already or dry pulled pork. The recipe uses spices so there will a lot of add flavor.

GREENS: I added chopped romaine lettuce into my burrito to help create a barrier between the wet ingredients and tortillas. You can also use other greens or skip them. Make sure you wash and let the greens dry all the way before adding them.

CHEESE: Any shredded cheese will work nicely. Cheese isn’t necessary in a burrito and is more of a preference. I used shredded cheddar but also really like pepper jack.

HERBS: I added fresh cilantro into my burrito for a fresh flavor and color.

TORTILLAS: I like to use flour tortillas because I think they are easy to work with and roll the burrito into when warmed. You can use your favorite tortillas.

STEP BY STEP INSTRUCTIONS:

CREATE AND SAUTE 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. 

Add the pulled pork and black beans in and continue to heat for 3-4 minutes. Remove and set aside. 

HEAT TORTILLAS: Heat the tortillas one at a time on a microwave-safe plate for 10 seconds each. 

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. 

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.

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.

MODIFICATIONS FOR THESE PULLED PORK BURRITOS

BEANS: I added black beans to this recipe but you can change that up and use red beans, kidney beans, white beans, chickpeas or pinto beans. You also could spread refried beans before adding the pork mixture.

VEGETABLES: These burritos are a great way to use vegetables. You can add in leftover roasted vegetables, carrots, green onion, sautéed mushrooms, zucchini, poblanos, jalapeños, radish, white or caramelized onions, corn, or tomatoes.

GREENS: You can add a variety of greens like kale, arugula, romaine or shredded iceberg lettuce.

CHEESE: When making a burrito you can leave out cheese but if you like it you can try shredded mozzarella, cheddar, pepper jack, monterey jack cheese, cotija, chihuahua or queso.

GRAINS: Other than white rice you can use brown rice, cilantro lime rice, mexican rice, quinoa, bulgar or farro.

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.

RECIPE TIPS

WARM TORTILLAS: Warm the tortillas before assembling the burritos. You can heat them in a dry skillet or microwave them for a few seconds until they’re pliable. This prevents them from cracking when you fold them and makes them more enjoyable to eat.

ASSEMBLY: I like to use greens on each side of the wet ingredients to help provide a barrier between the tortilla and the wet ingredients. Be careful not to overfill the burritos, as they may become difficult to roll.

ROLL TIGHTLY: When you are ready to fold the burrito make sure to fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, tucking in the sides as you go. This helps to keep the burrito together and prevents the fillings from falling out.

GRILL OR TOAST: If you want the outside of the burrito to have a crispness try grilling, using a frying pan to quickly toast it or toasting the burrito in a toast oven. You also could air fry them for about 5-10 minutes to get a crisp outside. I suggest rubbing a thin layer or olive oil on the outside of the tortilla before air frying or spraying with non-stick spray.

CUTTING: I suggest waiting to cut the burrito until you are ready to eat them. If you cut them and then try to store them in the fridge the ingredients start to fall out and the burrito can get mushy.

BAKING: You can add the burritos to a casserole dish and add cheese over top. Heat them in the oven for 5-10 minutes at 350 degrees F until the cheese melts.

HOW TO STORE BURRITOS

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.

HOW TO REHEAT A FROZEN BURRITO:

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 DO YOU REHEAT BURRITOS IN AN AIR FRYER

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.

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.

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.

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.

WHAT TO SERVE WITH THIS PORK BURRITO RECIPE

Salsa is always a great pairing for burritos. Some favorites are this Avocado Tomatillo Salsa, Easy Watermelon Salsa, Homemade Pico de Gallo, Tomatillo Salsa Verde or this Restaurant Style Salsa.

A few other nice dip options to serve with a burrito is this Cowboy Caviar or Easy Guacamole Recipe.

Pickled vegetables are a great topping to burritos or to be served alongside. Try these Pickled Red Onions or these Quick Pickled Vegetables.

Salads are always a nice pairing with Mexican dishes. I especially like this Mexican Street Corn Salad, Jalapeño Coleslaw, Coconut Rice Salad, Easy Mexican Coleslaw, Healthy Coleslaw and this Mango Cabbage Coleslaw.

OTHER PORK RECIPES YOU MIGHT LIKE:

HOW TO COOK PORK CHOPS IN THE OVEN

SLOW COOKER PORK SHOULDER RECIPE

EASY PINEAPPLE PORK CHOPS

HOW TO COOK A PORK BOSTON BUTT

BBQ BAKED PORK CHOPS

PARMESAN CRUSTED PORK CHOPS

PORK SOUVLAKI

HOW TO COOK PORK LOIN IN THE SLOW COOKER

This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!