Low Sodium Pulled Pork Burrito

Discover a guilt-free twist on a classic favorite with this Low Sodium Pulled Pork Burrito recipe, perfect for those looking to enjoy bold flavors while keeping sodium in check. Tender, slow-cooked pork shoulder, seasoned with a smoky blend of paprika, cumin, and garlic, becomes the star of this wholesome dish. Nestled in a whole wheat tortilla alongside hearty black beans, fluffy brown rice, creamy avocado, and crisp lettuce, each bite bursts with fresh, zesty flavors enhanced by a sprinkle of cilantro and a squeeze of lime juice. With just 30 minutes of prep and the magic of oven-roasting, this meal is meal-prep friendly, satisfying, and ideal for feeding a crowd. Whether you're pursuing a low-sodium lifestyle or simply seeking a healthier spin on a burrito, this recipe checks every box!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder (boneless)
• 0.5 cup Apple cider vinegar
• 1 cup Low sodium chicken broth
• 1 tablespoon Onion powder
• 1 tablespoon Garlic powder
• 2 teaspoons Smoked paprika
• 1 teaspoon Ground black pepper
• 1 teaspoon Cumin
• 2 tablespoons Olive oil
• 8 large Whole wheat tortillas
• 15 ounces Black beans, canned (low sodium)
• 2 cups Brown rice, cooked
• 0.5 cup Fresh cilantro, chopped
• 2 tablespoons Lime juice
• 2 medium Avocado, sliced
• 1 large Tomato, diced
• 2 cups Lettuce, shredded

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, mix together the onion powder, garlic powder, smoked paprika, ground black pepper, and cumin.

Step 3

Rub the pork shoulder with olive oil and then with the spice mixture, ensuring it is evenly coated on all sides.

Step 4

Place the pork in a large roasting pan or Dutch oven. Add the apple cider vinegar and low sodium chicken broth around the pork.

Step 5

Cover the roasting pan tightly with foil or the Dutch oven lid and place in the oven. Cook for about 4 hours, or until the pork is tender and easily pulls apart with a fork.

Step 6

Remove pork from the oven and let it rest for about 15 minutes. Shred the pork using two forks, pulling it apart into bite-sized pieces. Mix with the cooking juices from the pan to keep it moist.

Step 7

While the pork is resting, rinse and drain the canned black beans.

Step 8

To assemble the burritos, place a large tortilla on a clean surface. In the center of the tortilla, add a scoop of shredded pork, black beans, cooked brown rice, and shredded lettuce.

Step 9

Top with chopped fresh cilantro, a squeeze of lime juice, avocado slices, diced tomato, and any additional toppings if desired.

Step 10

Fold in the sides of the tortilla over the filling, then roll the burrito from the bottom up, tucking in the sides as you go.

Step 11

Repeat with the remaining tortillas and filling.

Step 12

Serve the burritos warm, and enjoy your delicious low sodium meal!

Nutrition Facts

Serving size	(3347.9g)

Amount per serving	% Daily Value*
Calories	5185.5

Total Fat 286.2g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 635.0mg	0%
Sodium 5022.8mg	0%
Total Carbohydrate 423.9g	0%
Dietary Fiber 87.5g	0%
Total Sugars 21.5g
Protein 249.9g	0%

Vitamin D 0IU	0%
Calcium 867.8mg	0%
Iron 39.7mg	0%
Potassium 7799.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 19.0%

Carbs: 32.2%