Everyday Shredded Pork and Avocado Burritos are simple and delicious, combining tender shredded pork, creamy mayo, avocado, and fresh vegetables.

Everyday Shredded Pork and Avocado Burritos

Years ago, while visiting my parents from college, my then-boyfriend Matt called to brag about my mom’s pork and avocado burritos. He had tried them at my house a few months earlier and couldn’t stop talking about how much he loved them. I wasn’t much of a cook then, so my mom shared the recipe. Matt wrote everything down and, that weekend, made the burritos for his family—who loved them. Sixteen years later, these simple yet flavorful burritos remain one of my husband’s favorites.

About These Pork Burritos

I use my Everyday Shredded Pork—an easy recipe that yields juicy, tender, and flavorful meat—as the base for these burritos. The shredded pork is the star and makes all the difference.
Any flour tortillas work well: store-bought, gluten-free, Siete, or homemade tortillas are all great options.
I add diced jalapeño for a little heat, but you can omit it for a milder family-friendly version.
Leftover shredded pork is excellent the next morning—scramble it with eggs for a hearty breakfast.
These burritos are straightforward, but the mix of warm pork, creamy mayo and avocado, and crisp vegetables tastes surprisingly refined.

Here’s how to make them.

How to Make Everyday Shredded Pork and Avocado Burritos

Start with 4–5 cups of Everyday Shredded Pork (see recipe notes below).

In a medium cast-iron skillet or frying pan, heat 2 tablespoons of oil over medium heat. Add the shredded pork and cook, stirring occasionally, until some edges begin to crisp.

Add 1/4 cup diced onion and 1 diced jalapeño (optional). Cook for about 2 more minutes until fragrant. Taste and add salt if needed.

Kid-Friendly / Non-Spicy Tip: For kids I cook the pork with onion only, reserve a portion for them, then add jalapeño to the remaining portion for adults.

Dice about 2 cups of lettuce, chop 1 tomato, and mash 1 avocado. Set aside.

Warm tortillas on a comal or griddle over medium heat, flipping until soft and pliable.

Place a warm tortilla on a plate. Spread 1 1/2 teaspoons of mayo, then 1 1/2 teaspoons of mashed avocado on top of the mayo.

Spoon 4–5 tablespoons of the prepared pork (or more to taste) onto the tortilla. Top with lettuce, tomato, and a light sprinkle of salt.

Fold the tortilla into a burrito and serve. Repeat for as many burritos as you need.

This is a quick, satisfying meal that we often enjoy two nights in a row. I hope you love it as much as we do.

Please leave a comment below if you make this or tag me on Instagram @everydaylatina.

Recipe