Slow-Cooked Pulled Pork Burritos with Potato Salad & Pickled Radishes

Few things are as satisfying as slow-cooked pulled pork, especially when wrapped in a warm tortilla and paired with creamy potato salad and tangy pickled radishes. This dish brings together rich, tender pork with fresh and zesty elements, creating the perfect balance of textures and flavours – introducing pulled pork burritos.

I’ve always loved meals that feel indulgent but still have a light, refreshing contrast. The slow-cooked pork is deeply spiced and juicy, while the crisp coleslaw, creamy potato salad, and tangy pickled radishes brighten everything up. Whether you’re making it for a casual dinner or a gathering with friends, these burritos are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Slow-cooked pulled pork that melts in your mouth
• A balance of smoky, tangy, creamy, and fresh flavours
• Perfect for meal prep, as the pork and pickled radishes can be made in advance
• Easily customisable with your favourite toppings like avocado, cheese, or hot sauce

How This Recipe Comes Together

This dish is all about layers of flavour. Here’s how each element plays a role:

• The pulled pork is seasoned with a rich spice blend and slow-roasted until tender.
• The coleslaw is fresh and lightly dressed with homemade mayo, bringing balance to the richness of the pork.
• The potato salad adds a creamy and comforting touch.
• The pickled radishes provide a bright, tangy contrast.
• The tortillas wrap everything together for the perfect bite.

Tips for the Best Pulled Pork Burritos

• Sear the pork before roasting to lock in flavour and create a delicious crust.
• Shred the pork in its juices to keep it moist and packed with flavour.
• Let the pickled radishes sit for at least 30 minutes for the best taste.
• Use warm tortillas for better texture and flexibility.

Ways to Serve These Burritos

• Enjoy them as classic burritos, warm and packed with flavour.
• Skip the tortilla and serve everything bowl-style for a lighter option.
• Let everyone build their burritos with different toppings at a gathering.

Storage & Make-Ahead Tips

• Pulled pork can be made a day in advance and reheated in its juices for the best flavour. Store in an airtight container in the fridge for up to three days, or freeze for up to three months.
• Pickled radishes can be made up to a week in advance and stored in the fridge.
• Coleslaw and potato salad are best fresh but can be refrigerated for up to two days.
• Assembled burritos are best eaten immediately but can be wrapped and stored in the fridge for one day.

FAQ: Your Pulled Pork Burritos Questions Answered

Final Thoughts

These pulled pork burritos are hearty, full of rich yet fresh flavours, and perfect for any occasion. Whether you’re serving them at a gathering or prepping them for a cosy meal, they offer a satisfying combination of tender pork, crunchy slaw, and zesty pickles.

Make them exactly as they are, or customise them with your favourite toppings—either way, you’ll have a meal that’s both filling and packed with flavour.

Loaded Pulled Pork Burritos with Tangy Potato Salad and Pickled Radishes

Andra

Get ready to indulge in a burst of flavours and vibrant colours with these Loaded Pulled Pork Burritos! Filled with succulent pulled pork and crunchy coleslaw, and served with creamy potato salad and zesty pickled radishes, every bite is an explosion of taste and texture. This recipe is the result of years of perfecting the balance between sweet, smoky, and tangy elements. The slow-cooked pulled pork is richly spiced and tender, while the vibrant sides provide a refreshing contrast. Whether you’re serving it for a family gathering or a casual meal with friends, these burritos are bound to impress!

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Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Main Course

Cuisine American, Fusion, Mexican

Servings 8 people

Calories 827 kcal

Equipment

• Large roasting dish – For slow-cooking the pulled pork.
• Tongs – For turning the pork while searing and handling after roasting.

Ingredients

  

For the Pulled Pork:

• 1.5 kg pork shoulder
• 3 tbsp olive oil

Spice Mix (2-3 tbsp each):

• Mustard seeds
• Garlic granules
• Onion granules
• Smoked paprika
• Sweet paprika
• Salt

Additional Ingredients:

• 2 onions sliced
• 2 carrots sliced
• 4 garlic cloves smashed
• 1 medium piece of ginger sliced
• 1 stock cube
• 300 ml apple juice for deglazing
• 330 ml lager + 330ml lager added halfway

For the Coleslaw:

• 1 large carrot grated
• 1/2 red cabbage thinly sliced
• 2 tbsp lemon juice
• 3 tbsp better homemade mayo
• Fresh parsley chopped
• 1 tbsp garlic powder
• Salt to taste

For the Potato Salad:

• 3 medium potatoes boiled, peeled, and cubed
• 4 eggs hard-boiled and chopped
• 75 g better homemade mayo

For the Quick Pickled Radishes:

• 5 radishes thinly sliced
• 1 tbsp sugar
• 1 tbsp salt
• 1 tbsp mustard seeds
• 2 bay leaves
• 2 tbsp white wine vinegar
• Boiling water

For the Tortilla Wraps:

• Large tortilla wraps store-bought or homemade

Instructions

 

Prepare the Pulled Pork:

• Preheat the Oven: Preheat your oven to 150°C.
• Season the Pork: Rub the pork shoulder with olive oil and coat generously with the spice mix. Ensure all sides are covered for maximum flavour.
• Sear the Pork: In a hot pan, sear the pork shoulder on all sides until browned and caramelised. Remove from the pan and set aside.
  
• Deglaze the Pan: In the same pan, add the apple juice to deglaze, scraping up any browned bits for extra flavour.
• Prepare the Roasting Dish: In a large roasting dish, place the sliced onions, carrots, garlic cloves, and ginger. Place the seared pork on top. Pour the deglazed apple juice over the pork.
  
• Add the first can of lager and crumble the stock cube into the liquid. Cover tightly with foil.
  
• Bake the Pork: Roast at 150°C for 5 hours, turning the pork halfway through.
• Add the second can of lager and additional apple juice if needed. Cover again with foil and continue roasting.
• Shred the Pork: Once cooked and tender, remove the pork from the oven and allow it to rest for 15 minutes.

Prepare the Coleslaw:

• Combine Vegetables: In a large bowl, mix the grated carrot, sliced red cabbage, and chopped parsley.
  
• Make the Dressing: In a separate bowl, mix the lemon juice, better homemade mayo, garlic powder, and salt.
• Combine and Chill: Pour the dressing over the vegetables and mix thoroughly.
  
• Chill in the fridge until ready to serve.

Prepare the Potato Salad:

• Combine Ingredients: In a bowl, mix the boiled potatoes, chopped eggs, shallots, pickles and better homemade mayo.
  
• Season and Chill: Season with salt to taste and chill in the fridge until serving.
  

Make the Quick Pickled Radishes:

• Prepare the Pickling Liquid: In a heatproof bowl, combine sugar, salt, mustard seeds, bay leaves, and white wine vinegar.
• Pour boiling water over the mixture and stir until the sugar and salt are dissolved.
• Pickle the Radishes: Add the sliced radishes to the pickling liquid and let them sit for at least 30 minutes, or overnight for a more intense flavour.
  

Assemble the Burritos:

• Warm the Tortillas: Heat the tortilla wraps in a dry skillet or directly over a gas flame until warm and pliable.
• Fill the Burritos: Place a generous portion of pulled pork in the centre of each tortilla.
  

Wrap and Serve:

• Fold in the sides and roll up the burrito tightly, then grill them for extra crunch.
  
• Serve immediately with extra pickled radishes on the side and the potato salad.

Notes

Make Ahead Tip: The pulled pork can be made a day in advance. Reheat it in its juices for maximum flavour. Pickled radishes can be made up to a week in advance and stored in the fridge.

Serving Suggestion: Serve with a side of tortilla chips and guacamole for a complete feast.

Storage: Store leftover pulled pork, coleslaw, and potato salad separately in airtight containers in the fridge for up to 3 days.

Customisation: Feel free to add your favourite toppings like avocado slices, cheese, or hot sauce.

Keyword Full meal, Homemade