Mexican pull-apart pork burritos

These pork burritos are a family winner. Place it all in the slow cooker and forget about it.

  • 30 mins preparation
  • 8 hrs cooking
  • Serves 6
  • Print


  • 2 medium red capsicums, thinly sliced (see tip)
  • 2 medium onions, thinly sliced
  • 375 g bottled chunky mild tomato salsa
  • 1 cup (280g) barbecue sauce
  • 4 cloves garlic, crushed
  • 3 tsp ground cumin
  • 2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 kg boneless pork shoulder
  • 12 large flour tortillas
  • 1 cup (240g) sour cream
  • 1 cup loosely packed fresh coriander
  • 1 lime, cut into wedges


  • 1
    Combine capsicum, onion, salsa, barbecue sauce, garlic, cumin, pepper and oregano in a 4.5-litre (18-cup) slow cooker. Add pork, turning to coat in mixture. Cook, covered, on low, for 8 hours.
  • 2
    Carefully remove pork from cooker, shredding meat using two forks. Return pork to cooker and stir gently to coat in sauce.
  • 3
    Divide pork mixture between tortillas, top with sour cream and coriander. Serve with lime wedges.


Peel capsicum with a vegetable peeler if you don't like the skin peeling off when it's cooked. You could also use this pork mixture for nachos.Suitable to freeze at the end of step two.