I think it’s obvious by now that I love food, right? I like most types of food, but one of my favorites is Mexican food. Put a plate of nachos or a cheesy pulled pork burrito in front of me, and I’m in heaven!
I’ve consumed plenty of burritos in my day. The pulled pork burrito recipe I’m going to share with you today is simple to make and loaded with flavor.
My Favorite Thing to Make With Pulled Pork – Cheesy Pulled Pork Burritos
I’ve made a lot of things with pulled pork, but cheesy pulled pork burritos are definitely my favorite. They are especially tasty if you use leftover pulled pork, but you can make this cheesy pulled pork burrito recipe the main plan for your pulled pork too.
The Main Ingredient – Pulled Pork
I think the main ingredient for my cheesy pulled pork burrito recipe is obvious – pulled pork! There are a lot of different ways you can prepare pulled pork. This is the recipe I follow most of the time when I make pulled pork.
Healthy Pulled Pork
- 7-8 pound pork shoulder
- 4 Tbsp Nick's Beef Rub Recipe in the notes
- 2 tbsp garlic infused olive oil
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Olive Oil
- It doesn't take long to prep your meat for this cook, so before you do anything, I'd get your smoker up to temp. We want to start out at 225 degrees.
- Place your pork shoulder on a cutting board, fat cap up.
- With a sharp knife, score the fat cap in a one-inch checkerboard pattern. This will allow the rub to penetrate down into the meat on all sides.
- Cover the entire cut of meat with your garlic infused olive oil, and then generously apply your rub on all sides. Be sure to really massage the rub into any folds in the meat, you want as much delicious bark as possible!
- Place the pork shoulder on the smoker, which should be at 225 degrees.
- In a small spray bottle combine the Apple Cider Vinegar and Olive Oil
- After 2 hours, increase the temp on your smoker to 250, and generously spray your pork shoulder. Continue spraying at the top of each hour, but otherwise, leave the door on your smoker closed!
- Every cut of meat is different, but it typically takes about 90 minutes per pound to get your meat up to the magic temp of 200-203 degrees. Once you're there, pull the pork shoulder from the smoker, double wrap it in foil, and place it in a cooler with some towels.
- Let the shoulder rest in your cooler for 90-120 minutes. This will allow the juices in the meat to redisburse, giving you some AWESOME flavor.
- When it's time to pull the pork you can use your hands, forks, or claws. I like the claws I use... They keep my hands clean and safe from being burned (the meat will still be very hot)
- Be sure to remove the shoulder blade, and discard any large chunks of fat or bone you come across while you are shredding.
After you’ve prepared your pulled pork, set it aside and start constructing the burrito.
Smoked Cheesy Pulled Pork Burrito Recipe
This is where things start to get fun. Put a large cast iron skillet in your smoker, and get the temp up to 350 degrees. I use a Lodge 12″ Skillet.
Once the smoker is up to temp throw one tortilla in the skillet, and then cover the tortilla with a 1/2 cup of shredded cheese close the lid, and let the cheese melt. This should only take a minute or two. Once most of the cheese has melted, throw another tortilla on top of the cheese, and then close the lid and let it cook for another minute.
Carefully remove the cheese quesadilla from the smoker, and place it on a cutting board. Leave the skillet in the smoker!
Pile on a 1/4 cup of the pulled pork you made, an 1/8th cup of black beans, and an 1/8th cup of caramelized onions. Drizzle with your favorite hot sauce or BBQ sauce. My personal favorite is Traeger’s Sweet and Heat BBQ sauce.
Fold both ends of the quesadilla in over the toppings, and then roll the burrito closed. Place the burrito on the skillet, seam side down, and let it cook for 2-3 minutes. Flip the burrito and cook the other side for a few more minutes, and you are good to go!
Dip this beautiful burrito in sour cream, and enjoy all that cheesy, pulled pork goodness.
Cheesy Pulled Pork Burrito
- 8 12" tortilla's
- 1 cup pulled pork (approximately 1 pound)
- 2 cups shredded cheddar cheese
- 1 cup black beans
- 1 cup caramelized onions
- 4 tbsp Traeger Sweet and Heat BBQ Sauce
- Place a 12" cast iron skillet in your smoker. Set the temp in the smoker at 350 degrees
- Once the smoker is up to temp place one tortilla in the skillet and add a 1/4 cup of shredded cheese. After the cheese has slightly melted add second tortilla to form a quesadilla
- Let the quesadilla cook for another minute or two and then carefully remove from the skillet.
- Pile a 1/4 cup of pulled pork in the middle of the quesadilla followed by a 1/4 cup of black beans and a 1/4 cup of caramelized onions
- Drizzle some Traeger Sweet and Heat BBQ sauce over the ingredients, and then roll the burrito closed. Fold in the sides of the burrito first, and then roll it tight
- Repeat the process for each burrito you are making, and then place each of the cheesy pulled pork burritos in the skillet in your smoker, seam side down.
- Let the cheesy pulled pork burritos cook for 2 minutes and then flip and cook for an additional two minutes.