Difficulty Medium
Cook Time 10 min
Heat None
A loaded burrito that takes leftover smoked pork shoulder to the next level with crispy fries, tangy pickled onions, and a creamy BBQ-mayo sauce. It's messy, indulgent, and worth every napkin.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 large flour tortillas (burrito size) 2 cups chopped smoked BBQ pork shoulder, warmed 2 cups shredded Mexican cheese blend 1/2 cup sliced jalapeños 1 cup diced tomatoes 3/4 cup pickled red onions 2 cups crispy Cajun fries, freshly cooked 1 cup fried onion strips 2 roasted poblano peppers, peeled and sliced 1 cup baked beans, warmed 1/2 cup sour cream 3 tablespoons BBQ sauce 2 tablespoons mayonnaise Directions 1 Mix together sour cream, BBQ sauce, and mayonnaise in a small bowl until well combined. Set aside. 2 Warm the flour tortillas in a dry skillet or microwave until pliable, about 30 seconds each. 3 Lay out each tortilla and layer down the center: warmed pork shoulder, baked beans, roasted poblano strips, diced tomatoes, jalapeños, and pickled red onions. 4 Top with a generous handful of shredded cheese, a scoop of crispy Cajun fries, and fried onion strips. 5 Drizzle the BBQ-mayo sour cream over the fillings. 6 Fold in the sides of the tortilla, then roll tightly from bottom to top to form a burrito. 7 Optional: toast the burrito seam-side down in a hot skillet for 2-3 minutes to crisp up the outside and melt the cheese. 8 Slice in half and serve immediately with extra sauce on the side.
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