Smothered Sweet Pork Burritos

Name: Smothered Sweet Pork Burritos
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 Servings
Ingredients: 2 ½ pounds pork roast like pork shoulder or butt roast; salt and pepper; 1 tablespoon oil; 1-2 teaspoons liquid smoke; ½ cup water; ½ cup packed light or dark brown sugar; 2 cans cans (15-ounces each) Green enchilada sauce; ½ teaspoon chili powder; 1 teaspoon salt; ½ teaspoon pepper; Dash of hot sauce; 1 (15-ounce) (15-ounce) can black beans; ½ cup chopped cilantro; 8 ounces Monterey jack or cheddar cheese; 6-8 whole wheat or white flour tortillas; ½ tablespoon butter; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; Juice and zest of 1 lime; 2 tablespoons chopped cilantro; ¼ teaspoon cumin

User Reviews

4.6

294 reviews

Excellent

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
8 Servings
Course
Main Course
Cuisine
Mexican

Smothered Sweet Pork Burritos

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

For Burritos:

2 ½ pounds pork roast like pork shoulder or butt roast
salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
½ cup water
½ cup packed light or dark brown sugar
2 cans cans (15-ounces each) Green enchilada sauce
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
Dash of hot sauce optional
1 (15-ounce) (15-ounce) can black beans rinsed and drained
½ cup chopped cilantro
8 ounces Monterey jack or cheddar cheese or a combination, grated
6-8 whole wheat or white flour tortillas burrito-sized

For Cilantro Lime Rice:

½ tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 lime
2 tablespoons chopped cilantro
¼ teaspoon cumin

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Instructions

Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
Stir in the beans, rice and cilantro to the pork mixture.
Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

Notes

Pork: you'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also.
Enchilada Sauce: a note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

Nutrition Information

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Serving 1 Serving Calories 698kcal (35%) Carbohydrates 76g (25%) Protein 51g (102%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 116mg (39%) Sodium 1995mg (83%) Fiber 7g (28%) Sugar 23g (46%)