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Loaded Pulled Pork Burritos

Large-and-in-charge burritos stuffed with slow-roasted shredded pork, beans, cheese, salsa, sour cream, rice, spices, and a variety of veggies!
Servings 8 burritos
Author A Cookable Feast


  • 1 tbs. cooking oil with high-smoke-point, such as grapeseed
  • 1 medium-sized onion, chopped
  • 2 cloves garlic, minced
  • 2 jalapeños, seeds removed and diced
  • 2 medium-sized tomatoes, diced
  • 3 cups cooked pulled pork (See body of post above for link to instructions on how to slow-roast pork.)
  • 2 1/2 cups shredded cheese
  • 1 1/2 cups cooked pinto beans
  • 1 1/2 cups cooked corn kernels
  • 1 1/2 cups cooked rice
  • 1 1/2 cups sour cream
  • 1 1/2 cups salsa
  • 1/4 cup fresh cilantro, chopped
  • 2 tbs. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 8 full-sized flour tortillas
  • Garnish(es) of your choice: extra salsa, lime wedges, sliced avocado, for instance


  1. Preheat oven to 350 degrees.
  2. To a large pot over medium heat, add the tablespoon of oil, onion, and garlic. Sauté a few minutes, until lightly browned, then add jalapeños and tomatoes and cook for several more minutes.
  3. To a large mixing bowl, add these sautéed vegetables along with the pork, one and a half cups of the cheese, beans, corn, rice, sour cream, salsa, cilantro, and spices. Mix well.
  4. Line oven-safe baking dishes with the tortillas. To each open tortilla, add an equal amount of the filling; wrap tortillas around filling to form burritos. Sprinkle tops of the burritos with the remaining cup of cheese.
  5. Let bake until warmed through and cheese melted, about 20 minutes. Then enjoy the meaty, cheesy, hearty goodness!