Mexican pull-apart NZ Pork burritos

These NZ 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 NZ 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 NZ Pork, turning to coat in mixture. Cook, covered, on low, for 8 hours.
  • 2
    Carefully remove NZ Pork from cooker, shredding meat using two forks. Return pork to cooker and stir gently to coat in sauce.
  • 3
    Divide NZ 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 NZ Pork mixture for nachos.Suitable to freeze at the end of step two.