Pork shoulder is timeless comfort food with endless possibilities. If you want to introduce a smoky, tangy twist to your next meal, these Smoked Cider-Braised Pork Burritos deliver deep flavor and satisfying texture. This recipe shows you how to smoke and braise a pork shoulder until it shreds easily, then assemble hearty burritos filled with the classic toppings that make every bite delicious.
Smoked Cider-Braised Pork Burritos
A great burrito combines tender meat, bright toppings, and a warm, soft tortilla. Smoking the pork shoulder adds a rich, smoky layer that makes the filling unforgettable. Braising the smoked pork in dry hard cider softens the meat and infuses it with apple-forward sweetness that balances the heat of jalapeño salsa.
I find hard cider one of the most reliable braising liquids for pork—it complements pork’s flavor and helps the meat become luxuriously tender. After smoking and braising, shred the pork and toss it in the braising juices so every bite stays moist and flavorful.
Top each burrito with plenty of grilled corn or spicy corn salsa, a spoonful of tomatillo salsa or homemade guacamole, diced avocado, shredded cheddar, and a drizzle of cilantro lime crema. Add cilantro-lime rice on the side or inside the burrito for an even heartier meal. These burritos work great for family dinners, meal prep, or a weekend barbecue.
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Recipe Shopping List
Wondering what to buy? Below is a concise shopping list of the main ingredients. For exact amounts, see the ingredient section further down.
- Pork shoulder (pork butt)
- Mexican-style all-purpose rub (Spanglish Asadero or similar)
- El Pato jalapeño salsa (or your preferred jarred salsa)
- Dry hard apple cider
- Burrito-sized flour tortillas
- Tomatoes
- Avocados
- Grilled corn or spicy corn salsa
- Shredded cheddar cheese
- Hot sauce
- Cilantro lime crema or sour cream mixed with lime and cilantro
Try the Traeger Carnitas Taquitos for another pork favorite!
How To Make This Recipe
Here’s an overview of the process so you know what to expect. Full instructions, ingredient amounts, and timing are listed below.
- Preheat – Fire up your smoker and bring it to about 180°F for the initial smoke step.
- Season – Rub the pork shoulder generously with a Mexican-style all-purpose rub.
- Smoke – Smoke the roast for roughly 3 hours to build flavor and color.
- Braise – Transfer the smoked roast to a Dutch oven or Instant Pot, add dry hard cider and jalapeño salsa, and braise until the meat is fall-apart tender.
- Shred & Serve – Shred the pork, toss it with its juices, and load into warmed tortillas with your favorite toppings.
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Recipe FAQ
Yes. The pork stores well and can be prepared a day or two ahead. Keep it in the braising liquid so it stays moist; reheat gently when ready to serve.
Store shredded pork and its juices in an airtight container in the fridge. For individual portions, microwave briefly. For larger batches, reheat in an oven set to about 325°F or on your smoker/grill until warmed through.
If you don’t have hard cider, regular apple cider or a light beer will work. Substitute your favorite Mexican rub if you don’t have the exact one used here. Use any jarred salsa you like in place of El Pato.
Serve This With…
- Spanish Rice
- Cilantro Lime Rice
- Homemade Guacamole
- Smoked Salsa Verde
- Classic Margarita for a festive pairing
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Smoked Cider-Braised Pork Burritos — Recipe
Yield: 12 servings | Prep: 15 minutes | Cook: ~6 hours (including smoking and braising)
Ingredients
Shredded Pork
- 4 pound pork shoulder roast
- 4 tablespoons Mexican-style rub
- 2 (7.75 ounce) cans El Pato jalapeño salsa (or equivalent)
- 2 bottles dry hard apple cider
Burrito Fixings
- 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, to taste
- Cilantro lime crema or sour cream mixed with lime and cilantro
Instructions
- Preheat your smoker to 180°F.
- While the smoker heats, coat the pork shoulder thoroughly with the Mexican rub.
- Place the pork on the smoker and smoke for about 3 hours, flipping once each hour to promote even color and smoke penetration.
- Transfer the smoked roast to a large Dutch oven or to an Instant Pot.
- Pour in the hard cider and the jalapeño salsa, then cover the Dutch oven or seal the Instant Pot.
- If using a Dutch oven, place it in the oven or on the smoker set to 325°F and braise for roughly 3 hours, or until the meat is pull-apart tender. Cooking time may vary; the roast is ready when it shreds easily with two forks. If pressed for time, cut the roast into large chunks before smoking to speed braising.
- If using an Instant Pot, pressure cook on high for 1 hour, then allow a natural release. Check the roast—if it isn’t shreddable, reseal and pressure cook in 30-minute increments until tender.
- Shred the pork and mix it back into the braising juices to keep it moist and flavorful. Keep warm until serving.
- Briefly warm tortillas, fill each with shredded pork and desired fixings, roll into burritos, and enjoy.
Notes
If you don’t have El Pato, use an equal amount of your preferred salsa. Don Poncho’s Cilantro Lime Crema is recommended, but you can make your own by combining sour cream, lime juice, and chopped cilantro.
Nutrition (estimate per serving)
Calories: 1608 | Total Fat: 84g | Saturated Fat: 33g | Trans Fat: 1g | Unsaturated Fat: 43g | Cholesterol: 229mg | Sodium: 2742mg | Carbohydrates: 137g | Fiber: 24g | Sugar: 17g | Protein: 81g
Nutrition data provided here is only an estimate.