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 shoulder; salt; black pepper; 1 tablespoon neutral cooking oil; 1-2 teaspoons liquid smoke; ½ cup water; ½ cup light brown sugar; 2 cans cans (15-ounces each) Green enchilada sauce; ½ teaspoon chili powder; 1 teaspoon salt; ½ teaspoon black pepper; hot sauce; 1 (15-ounce) (15-ounce) can black beans; ½ cup cilantro; 8 ounces Monterey jack cheese; 6-8 flour tortilla; ½ tablespoon butter; 1 cup long-grain white rice; 2 cups chicken broth; ¾ teaspoon salt; ¼ teaspoon black pepper; lime; 2 tablespoons cilantro; ¼ teaspoon cumin

User Reviews

4.6

167 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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Smothered Sweet Pork Burritos feature slow-cooked pork shoulder seasoned with liquid smoke and simmered in green enchilada sauce with brown sugar, producing tender, flavorful pork. Wrapped in flour tortillas with cilantro lime rice, black beans, and melted cheese, these burritos offer a rich, savory meal with a sweet undertone.

Description

The pork shoulder is trimmed and cut into large pieces, then browned in oil. It cooks slowly in a slow cooker with liquid smoke, water, brown sugar, and green enchilada sauce until fork-tender. Meanwhile, cilantro lime rice is prepared separately with butter, chicken broth, lime juice, zest, cilantro, cumin, salt, and pepper.

The cooked pork is shredded and combined with black beans and the flavorful sauce, then layered with the rice and cheese in large flour tortillas. The melted cheese and moist, tender pork with tangy green enchilada sauce create a satisfying burrito experience.

These burritos are suitable for a hearty meal and can be assembled to personal preference. Choosing a green enchilada sauce brand with your preferred heat level impacts the final flavor. The recipe allows using bone-in pork roast for added flavor but boneless cuts work as well.

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Ingredients

Servings

For Burritos:

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

For Cilantro Lime Rice:

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

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Instructions

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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

Using bone-in pork roast adds flavor; the bone can be removed after cooking.
Boneless pork loin or leaner cuts can be used but may yield less tender results.
Select green enchilada or salsa verde sauce according to taste and heat preference for best flavor.

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%)