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Shredded Cumin Pork Burrito meat

Cumin Pork Burritos

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  • Author: Chef Lisa
  • Prep Time: 5 minutes
  • Cook Time: 6-7 hours
  • Total Time: 0 hours
  • Yield: 20 servings 1x
  • Category: Entree
  • Method: slow cooker/pressure cooker
  • Cuisine: Tex Mex


This super easy cumin pork burrito recipe is perfect for entertaining. The crock pot does all the work and lets you focus on the meal.


  • 2 onions, peeled and sliced in half through the root end
  • 34 pound pork butt roast
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 4 garlic cloves
  • 1 cup beef stock


  1. Place 2 onion halves on the bottom of the slow cooker.
  2. Pat the pork roast dry and arrange the meat on top of the onions.
  3. Sprinkle the cumin, oregano, kosher salt, black pepper, and paprika over the meat.
  4. Add the garlic cloves and onion halves on top of the meat. 
  5. Drizzle the beef stock around the edge of the meat.
  6. Cover and turn the slow cooker to high. Cook for 6-7 hours or until the meat registers 195°F internally. (Or cook on low for 9-10 hours.)
  7. Removed the meat from the slow cooker and let rest for 5-10 minutes. Remove any bones and large pieces of fat from the meat juices. Reserve the meat juices. 
  8. Use two forks to pull the meat into shreds. Spoon some of the reserved meat juices over the shredded cumin pork.
  9. Serve with all the burrito fixings.


Skim the fat from the reserved meat juices. Use the extras to season refried beans.