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pulled pork burritos

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
Cook Time 5 hours
Total Time 5 hours 30 minutes
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.
    browning-the-pork-shoulder.png
  • 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.
    first-half-of-the-liquids-added-to-pulled-pork.png
  • 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.
    starting-the-coleslaw.png
  • 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.
    carrot-and-red-cabbage-shredded-for-coleslaw.png
  • 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.
    chopping-the-parsley-for-potato-salad.png
  • Season and Chill: Season with salt to taste and chill in the fridge until serving.
    adding-the-healthy-mayo-to-the-salad.png

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.
    radishes-pickling.png

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.
    making-the-burritos.png

Wrap and Serve:

  • Fold in the sides and roll up the burrito tightly, then grill them for extra crunch.
    grilling-the-burritos.png
  • 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