Pork shoulder is a classic comfort food with a wide range of possibilities. If you’re looking to add some smoky flair to your next meal, our Smoked Cider-Braised Pork Burritos are a delicious option. These burritos are easy to make and pack big flavors in every bite. In this post, you’ll learn exactly how to make shredded pork burritos and why they’re worth the effort. We’ll cover the ingredient list, step-by-step cooking instructions, helpful tips, and more!
Smoked Cider-Braised Pork Burritos
A good burrito is one of my very favorite things to eat that exist. When you add some smoke to the mix, it really elevates the whole thing, and what’s better to smoke than a good pork butt??
Braising with hard cider is kind of my go-to when it comes to pork, too. We use it in almost all of my recipes that require a braise, and it always does such fabulous things to the meat.
We topped all of that tender smoked meat off with heaps of our Traeger Spicy Corn Salsa, lots of Smoked Tomatillo Salsa, and diced avocado, but Homemade Guacamole will work too! Toss on some Cilantro Lime Rice and you’ve got a filling, Chipotle-copycat that’s perfect for lunch or a big family dinner.
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Smoked Cider-Braised Pork Burritos shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pork shoulder roast
- Spanglish Asadero All-Purpose Rub*
- El Pato Jalapeno Salsa
- Dry hard apple cider
- Burrito-sized flour tortillas
- Grilled Corn Salsa
- Shredded cheddar cheese
- Hot sauce
- Don Ponch’s Cilantro Lime Crema
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How to make Smoked Pork Burritos
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up the smoker and get it preheated to 180°F.
Season the roast with the Spanglish rub.
Put the roast on the grill and let it smoke for 3 hours.
Put the roast into a Dutch oven or an Instant Pot and pour in the hard cider and El Pato. Braise until tender. (More on that in the recipe card below.)
Shred & Enjoy
Once the meat is tender and shreddable, shred it and load it up into burritos with all of your favorite fixings!
Try our Traeger Carnitas Taquitos!
Smoked Pork Burritos FAQ
Can this recipe be made in advance?
Yes! You can make this a couple of days in advance, even, and it’ll retain the quality until you reheat and serve. I love this dish for easy lunches (or second dinners) for the teenagers of the house, so I always buy a roast big enough for leftovers for dayssss.
What’s the best way to store and reheat leftovers?
We keep our leftovers in a big freezer baggie in the fridge, and don’t throw away the juices! Keep the meat in the juice and store the meat in it. Reheat in the microwave for individual servings, or for large amounts, you can reheat back in the Traeger or in the oven at around 325°F.
Are there any suggested additions or substitutions?
If you don’t have hard cider you can use soft cider (AKA – regular apple cider). You can also sub in beer too. Do your thing! If you don’t have the same Spanglish rub that I use, you can substitute your favorite Mexican rub. There are lots of great ones available out there.
More great recipes to love!
- Traeger Verde Pork Steaks are a delicious and savory dish made with high-quality pork and fresh verde sauce for a burst of flavor in every bite. We love these in tacos!
- Blackstone Mexican Fried Rice is a flavorful and satisfying side dish that combines classic Mexican seasonings, steak, and perfectly cooked white rice for a taste that’s sure to please.
- Blackstone Mexican Pizzas are a fun and unique twist on traditional pizza, with a crispy tortilla crust, zesty tomato sauce, and a blend of Mexican cheeses and toppings.
- Mexican Shrimp Cocktail is a refreshing appetizer made with succulent shrimp, tangy tomato sauce, and a variety of fresh herbs and spices for a burst of flavor in every spoonful.
- Traeger Beef Birria Tacos are a classic street food dish that combines tender beef, savory spices, and homemade tortillas for a taste that’s out of this world.
- Blackstone Brisket Tacos are a hearty and satisfying option for taco night, with tender brisket, and all of your favorite taco toppings. This is one of my favorite ways to use up leftover brisket!
- Traeger Bean Tostadas are a vegetarian-friendly option bursting with flavor, featuring crunchy tostadas topped with creamy refried beans, zesty salsa, and fresh veggies.
- Blackstone Shrimp Fajitas are a quick and easy dinner option, with plump shrimp, sizzling peppers and onions, and a variety of delicious spices for a taste that everyone will love.
- Traeger Sheet Pan Chicken Fajitas are a one-pan wonder, with juicy chicken, crispy veggies, and plenty of zesty seasoning for a fajita dish that’s both easy and flavorful.
- 4 pound pork shoulder roast
- 4 tablespoons Spanglish Asadero All-Purpose Rub*
- 2 - 7.75 ounce cans El Pato Jalapeno Salsa**
- 2 bottles dry hard apple cider
- 12 large burrito-sized flour tortillas
- 2 cups diced tomatoes
- 2 avocados, diced
- 1 cup Grilled Corn Salsa (optional)
- 3 cups shredded cheddar cheese
- Hot sauce
- Don Ponch's Cilantro Lime Crema***
- Fire up the smoker and preheat to 180°F.
- While the smoker is preheating, season the pork shoulder with the Spanglish rub.
- Smoke the seasoned pork shoulder for 3 hours, flipping every hour.
- Place the smoked pork shoulder into a large Dutch Oven, or into your Instant Pot.
- Pour the hard cider and jalapeno salsa into the pan and cover.
- If using a Dutch oven, place it into the Traeger or into your oven at 325°F. Cook for around 3 hours, or until the meat is tender and shreddable. It is very possible it could take longer than 3 hours. If you are pressed for time, you can cut the pork roast into large chunks before the smoking process.
- If using an Instant Pot, put it on pressure cook mode and pressure cook for 1 hour before letting it naturally release the pressure. Check to see if the roast is shreddable. If it isn't, re-seal the pot and pressure cook in 30 minute increments until it is tender and shreddable.
- Mix the shredded meat back in with the juices and keep warm until you are ready to serve.
- Right before serving, heat the tortillas briefly and load up with meat and all the fixings you can stuff inside.
* If you don't have Spanglish Asadero seasoning, you can sub in your favorite Mexican blend.
** If you don't have El Pato you can use equal amounts of your favorite salsa.
*** Don Poncho's Cilantro Lime Crema is my favorite thing for tacos, but if you can't find it locally you can whip up your own with sour cream, lime juice, and cilantro.
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Amount Per Serving: Calories: 1608Total Fat: 84gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 229mgSodium: 2742mgCarbohydrates: 137gFiber: 24gSugar: 17gProtein: 81g
Nutrition data provided here is only an estimate.