This easy pulled pork burrito recipe is such a tasty way to use leftover pulled pork. It combines yummy ingredients, like juicy pork, black beans, veggies, avocado, Monterey Jack cheese and barbecue sauce. These homemade burritos are a hearty meal all on their own but even better served with your favourite side.

Pulled pork burrito and tortilla chips on a dark blue plate.

Every now and then, I love to whip out my slow cooker and make slow cooker pulled pork.

It’s super easy to prepare and the aroma as it cooks is so freaking good. Plus, there are so many delicious recipes you can make with pulled pork. The possibilities are pretty much endless.

Aside from making pulled pork rice bowls, these pulled pork burritos are a popular choice in our home. They’re jam-packed with delicious ingredients and are so much more satisfying than anything you can get in a restaurant (not to mention the fact that they’re so much more budget-friendly).

Fan of homemade burritos? Check out this refried bean burrito recipe!

Pulled Pork Burrito Ingredients

Vegetable oil: Used for sautéing the veggies.
Veggies: Some yellow onion, bell pepper and garlic are sautéed, while pickled red onion adds a nice vinegary tang.
Pulled Pork: The star of the recipe!
Black Beans: Canned black beans are the bean of choice for this pulled pork burrito recipe. Mix things up and try pinto beans instead.
Barbecue sauce: Use your favourite variety.
Seasoning: Chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper and ground cayenne pepper add lots of flavour to these burritos.
Cooked rice: You can use a plain variety (like long grain white or brown or basmati) or a flavoured rice (whatever you prefer, really).
Flour tortillas: I used large “burrito size” tortillas, which were about 10-inches in diameter.
Avocado: I added slices of avocado to the burritos, but you could dollop on some guacamole instead.
Shredded cheese: I used shredded Monterey Jack cheese. Other delicious options are cheddar or queso cotija.
Cooking spray: This was used to pan fry the burritos. You could substitute with some vegetable oil if you prefer.

How To Make It

Here is an overview of how to make pulled pork burritos (full details are in the recipe card below):

Make the burrito filling by heating up some vegetable oil in a large frying pan, then cook the onion, bell pepper and garlic just until the veggies start to soften. Mix in the cooked pulled pork, black beans and barbecue sauce and cook until everything has heated through.
Assemble each burrito by layering cooked rice, the pulled pork mixture, pickled red onions, avocado, cheese and barbecue sauce over a large flour tortilla.
Roll each tortilla into a burrito.
Pan fry the burritos just to get a little golden brown colour on the outside.

Collage of steps to make a pulled pork burrito.

How To Fold Burritos

I’m sure there are probably a whole bunch of ways to fold a burrito. And if you have a favourite, that’s awesome. You do you! This is how I like to fold burritos:

Fold in the left and right side of the tortilla.
While keeping the sides folded in, bring the bottom of the tortilla up over the burrito filling.
Start to tightly roll the burrito into a log (or burrito) shape.
That’s it! A perfectly rolled burrito, ready to pan fry.

Burrito Sauce

Barbecue sauce was used in this pulled pork burrito recipe (it works so well with the pork).

If you like things extra saucy you can add another sauce to your burrito or serve one alongside for drizzling or dunking your burrito in.

Other delicious burrito sauce options for this recipe are sour cream, hot sauce, spicy mayo (mayonnaise mixed with some adobo sauce or hot sauce), avocado crema or queso (Mexican cheese dip).

Two pulled pork burritos stacked on a dark blue plate.

What To Serve With Burritos

These pulled pork burritos are nice and hearty all on their own, but I do love to serve them with a side. Some of my favourites are:

Tips and Variations

Rice: This pulled pork burrito recipe uses 2 cups of cooked rice divided among all four burritos. Depending on the variety of rice you use, to yield 2 cups of cooked rice, you’ll need about ⅔ cup of uncooked rice. Simply cook the rice according to the package directions. As mentioned, I like to use either a plain rice (like long grain white or basmati) or a flavoured variety (like cilantro lime, cheddar, Mexican, tomato or chicken). Of course, if you use a flavoured rice, it will impart more yumminess into your burrito. If you do use a plain variety, you can definitely amp up the flavour by cooking your rice in chicken broth, for example, instead of water, or by mixing in some chopped cilantro, green onion or a squeeze of lime juice after it’s cooked. Bottom line: you need 2 cups of freshly prepared rice and use something you enjoy!
Tortillas: As mentioned, I used “burrito size” flour tortillas, which were about 10-inches in diameter. They were pretty flexible so I had no trouble folding them up once they were filled. If you feel they need to be a little more pliable, you could always warm them in a frying pan before filling just to make folding a little easier. If you can’t find that size in your grocery store, no worries. You can always use a slightly smaller size. Just keep in mind that you will have to put a little less of each ingredient in there, so you’ll yield more (smaller) burritos.
Mix up the toppings: For example, as a less traditional alternative to rice, try quinoa. Or, instead of bell pepper, try corn. For added spice, mix in some pickled or fresh sliced jalapeno peppers. And for a pop of herbaceous flavour, try adding freshly chopped cilantro. You get the picture!

Three pulled pork burritos in a red basket.

More Easy Leftover Pulled Pork Recipes

If you make this pulled pork burrito recipe, be sure to leave a comment below!

Pulled Pork Burrito

Dawn | Girl Heart Food

This easy pulled pork burrito recipe is such a tasty way to use leftover pulled pork. It combines juicy pork, black beans, veggies, avocado, Monterey Jack cheese and barbecue sauce. These homemade burritos are a hearty meal all on their own but even better served with your favourite side.

Print Recipe Save Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Lunch, Main Course

Servings 4 burritos

Ingredients

1 tablespoon vegetable oil
1 small yellow onion, peeled and diced
1 bell pepper, cut into thin strips
2 cloves garlic, minced
¾ pound cooked pulled pork, about 3 cups
1 cup canned black beans, rinsed and drained
1 cup barbecue sauce, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
2 cups cooked rice, ½ cup per burrito (see "Notes" below)
4 large flour tortillas, about 10-inches in diameter each
1 avocado, halved, pitted, peeled and sliced (¼ of the avocado per burrito)
½ cup pickled red onions, or to taste (2 tablespoons per burrito)
1 cup shredded Monterey jack cheese, ¼ cup per burrito
Cooking spray

Instructions

Heat the vegetable oil in a large frying pan over medium heat. Add the yellow onion, bell pepper and garlic and cook, stirring occasionally, until softened (but the bell pepper still has a little texture), about 5 minutes.
To the veggie mixture, add the cooked pulled pork, black beans, ½ cup barbecue sauce, chili powder, cumin, smoked paprika, oregano, salt, black pepper and cayenne pepper. Cook, stirring occasionally, until everything has heated through, about 3 to 5 minutes.
Assemble the burritos: divide the cooked rice between the flour tortillas. Place it in a line in the centre of each tortilla. Divide the pulled pork mixture between all tortillas, placing on top of rice. Then divide the avocado, pickled red onions and Monterey Jack cheese among all the tortillas. Divide the remaining ½ cup of barbecue sauce amongst each burrito. Roll each up tightly into a burrito.
Wipe out the frying pan that you cooked the burrito filling in, then spray with cooking spray. Place over medium heat and warm the burritos on each side just until they get a little golden brown colour on the exterior, about 2 minutes per side. Work in batches if needed. Serve and enjoy.

Notes

Rice: This pulled pork burrito recipe uses 2 cups of cooked rice divided among all four burritos. Depending on the variety of rice you use, to yield 2 cups of cooked rice, you’ll need about ⅔ cup of uncooked rice. Simply cook the rice according to the package directions. As mentioned, I like to use either a plain rice (like long grain white or basmati) or a flavoured variety (like cilantro lime, cheddar, Mexican, tomato or chicken). Of course, if you use a flavoured rice, it will impart more yumminess into your burrito. If you do use a plain variety, you can definitely amp up the flavour by cooking your rice in chicken broth, for example, instead of water, or by mixing in some chopped cilantro, green onion or a squeeze of lime juice after it’s cooked. Bottom line: you need 2 cups of freshly prepared rice and use something you enjoy!
Tortillas: As mentioned, I used “burrito size” flour tortillas, which were about 10-inches in diameter. They were pretty flexible so I had no trouble folding them up once they were filled. If you feel they need to be a little more pliable, you could always warm them in a frying pan before filling just to make folding a little easier. If you can’t find that size in your grocery store, no worries. You can always use a slightly smaller size. Just keep in mind that you will have to put a little less of each ingredient in there, so you’ll yield more (smaller) burritos.
Mix up the toppings: For example, as a less traditional alternative to rice, try quinoa. Or, instead of bell pepper, try corn. For added spice, mix in some pickled or fresh sliced jalapeno peppers. And for a pop of herbaceous flavour, try adding freshly chopped cilantro. You get the picture!
Total recipe cook time may vary depending on the variety of rice you use.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword burrito recipe, leftover pulled pork recipe, veggie burrito recipe

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