Slow Cooker Southwestern Pork Burritos Recipes

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

SLOW-COOKER SOUTHWESTERN PORK BURRITOS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker.
• In blender, place tomatoes, tomato paste, honey, garlic, chili powder and salt. Cover; blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
• Serve pork mixture on tortillas with toppings. Pork mixture will hold on Low heat setting up to 2 hours.

PORK BURRITOS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
• Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
• Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
• Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
• Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
• Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
• Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.

EASY MEXICAN PORK BURRITOS

Steps:

• 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.
• 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.
• 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.
• 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.

SLOW COOKER SOUTHWESTERN PORK ROAST RECIPE - (4.6/5)

Steps:

• 1.Arrange pork in slow cooker. Combine remaining ingredients; pour over pork. 2.Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is tender. Serve, if desired, with hot cooked noodles or rice.

SLOW-COOKED PORK BURRITO BOWLS

Steps:

• If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
• Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
• To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

SLOW COOKER SOUTHWESTERN PORK ROAST

Steps:

• Put the pork roast into the slow cooker.
• Combine the remaining ingredients and pour over the pork.
• Cook on low for 8 to 10 hours or on high for 4 to 6 hours or until the pork is tender.