Pulled Pork Burritos

You'll be looking forward to lunch with my Pulled Pork Burritos recipe! Done in under 10 minutes, with instructions for how to fold burritos.

Course Main Course

Cuisine Mexican

Keyword carnitas burritos, mexican pork burritos, pulled pork burritos

Prep Time 5

Cook Time 10

Total Time 15

Servings burritos

Calories 248kcal

To start, prepare my crispy pork carnitas either the day before or the morning you plan to make carnitas burritos. You can also use any leftover shredded pork you have, such as shredded pork shoulder, pork butt, or any pre-packaged pulled pork.
2 cups Carnitas
Warm up your tortillas in the microwave or in a pan.
4 Flour tortillas
After warming, place the tortilla on a cutting board and layer it with small portions of carnitas, rice, and all chosen toppings. Keep portions reasonable: they add up and more will make them hard to wrap!
Bell peppers, Cheese, Tomato, Red onion, Avocado, Black beans, Rice
Carefully fold the sides of the tortilla inwards towards the center of the burrito. Check out my in-depth burrito folding guide in the post above!
Place the burrito in a skillet over medium heat, and toast both sides until golden brown.
Serve with extra crema, and enjoy!
Crema

- I sliced my burrito to show the delicious fillings, but for serving, leave the burritos whole without slicing them. This will keep them from getting messy.

- Don't worry if you can't fold the burrito well right away! Scoop the fillings into a new tortilla and try again.

- Avoid overloading with toppings. Limit yourself to 2-3 tablespoons of each to ensure the burrito can still close!

- You can skip toasting the burrito at the end, but toasting it will give the burrito a great crunch and help it stay closed.