Barbecued-Pork Burritos with Chopped Salad

The pulled pork popular in the South takes hours, even days to prepare--starting with digging a pit. Our barbecued pork has a similar flavor, but takes just minutes to make.

Yield: 4
Recipe from Food & Wine

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  • 2 1/2 tablespoons wine vinegar
  • 1/4 tablespoon dried thyme
  • 1 1/4 teaspoons salt
  • Fresh-ground black pepper
  • 1/4 cup olive oil
  • 1 pound pork tenderloin
  • 2 tablespoons cooking oil
  • 1 cup bottled barbecue sauce
  • 1/2 teaspoon ground cumin
  • 6 ounces cheddar or Monterey jack, shredded (about 1 1/2 cups)
  • 4 9- inch flour tortillas
  • 1/2 head romaine lettuce, chopped (about 2 cups)
  • 3 tomatoes, diced
  • 2 green bell peppers, diced
  • 1 cucumber, peeled, halved lengthwise, seeded, and diced


  1. 1. In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
  2. 2. Heat the oven to 350°. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
  3. 3. Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.
  4. 4. Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.
  5. Wine Recommendation: With sweet, smoky-tasting barbecue, it's a toss-up between an exuberant Californian zinfandel and a lush, jammy Australian shiraz.
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