Smothered Sweet Pork Burritos
There are countless smothered burrito recipes out there but this version is so simple and delicious- it is worth trying one more version!
I just love a good smothered burrito. And even though there are about a million versions of sweet pork burritos floating around the internet, I had to lend my voice to the one we like best.
It’s simple. It’s uncomplicated. It’s delicious.
I’m not even going to compare it to the sweet pork at the Cafe Rio’s of the world (do you know Cafe Rio?) because I’ve learned in a long, sordid history of trying every variation of sweet pork under the sun that nothing can live up to the legend of Cafe Rio’s sweet pork (trust me, I’ve tried that recipe, I promise!).
So consider this variation different. But still very, very amazing.
Making use of a slow cooker puts the easy-peasy stamp on this meal especially since the cilantro lime rice (don’t even think about not making it) can be made ahead and used when you are ready to assemble the burritos.
Basically what you’ll get when dinner rolls around is a hearty tortilla smothered in green sauce and cheese wrapped around succulent, sweet and savory pork, tender cilantro lime rice, black beans and a few tasty, simple spices.
As my old roommate Kate (who gave me this recipe) was wont to say: “Yum, yum, give me some.” She also liked likes to say: “Love your buns tons” but I suppose that doesn’t really apply to these burritos.
Now if dinner was hamburger night? Totally appropriate usage, I’d say.
FAQs for Smothered Sweet Pork Burritos
These freeze great! I usually cover the pan (that’s been frozen) with foil and cook them on 350 degrees for an hour until they are heated through and then uncover and cook until they are hot all the way through. You can also freeze the leftover filling.
You can leave it out or add a smoky flavor/spice like smoked paprika (about 1/4 – 1/2 teaspoon).
What to Serve With This
- Summer Corn Salad or Guacamole Salad
- Tortilla Chips or Toasted Pita Chips
- Salsa (for homemade I suggest this Divine One-Minute Salsa)
One Year Ago: Peaches and Cream Sensation
Two Years Ago: Red Chile Sauce Chicken Enchiladas
Three Years Ago: Buttermilk Cinnamon Rolls with Cream Cheese Glaze
Smothered Sweet Pork Burritos
Ingredients
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 (15-ounces each) green enchilada sauce
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Dash of hot sauce, optional
- 1 (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
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
Recommended Products
Recipe Source: adapted from my bestest friend and old roommate, Kate (added a few more spices, salt and pepper, subbed in cilantro lime rice for regular white rice and a few other changes).
If you double the meat do you also double everything else in the crockpot? I’m just wondering if that’s an option.
Yes, you can easily double this recipe (when I double, I double all the ingredients).
We LOVE these! So delicious.
Oops forgot to say I made Spanish rice on the side so inside the burritos I did not put rice.
I already had my pork carnitas meat cooked and shredded so I skipped the first couple of instructions. The pork mixture with beans was delicious and I added a can of diced green chilies. Than I wrapped them up and baked them! An absolute keeper, thank you. Just scrumptious!
So my guys don’t care for sweet meat, would this still be tasty if I were to leave out the sugar?
I think so!
Easy to pull together and easy recipe to follow, as always! Thanks, Mel!
Okay y’all listen I’ve had these burritos a few times and this recipe is amazing!! The first time I had these I didn’t actually cook them! So I really wanted to try them out and but I don’t eat a lot of pork so I substituted chicken and it still worked soooo amazing!!
Have you used dehydrated cilantro ever? I am looking to make this for girls camp and thought dehydrated might be an option.
I haven’t for this recipe – but it might work! You would need to use a considerable amount less than if using fresh.
I’m always looking for ways to use up the pulled pork my husband smokes. I decided to give this recipe a try and we were blown away. This meal was restaurant quality and we LOVED it. I even convinced my adult child who was out grocery shopping to come by and try it by just sending a picture. We all approved. I did however cook the rice and beans to have on the side instead of inside the burrito. We will definitely be keeping this recipe for future.
We love ALL of your recipes, but both my husband and 11 year old are obsessed with these burritos! I can’t tell you how often they are requested at my house!! Currently making for my husband’s birthday dinner. Thank you!!
Delicious! We used a 3 pound pork loin roast and it made so much. I only had medium sized tortillas, but they worked great and we made 2 and a half pans. One will be going to a friend and the other in the freezer. I didn’t use sauce in the bottom of the pan and just a bit on top since my friend and I are both feeding littles.
I have made this several times and it is delicious! I’ve also brought it to friends and they’ve commented on how good it was. It’s always a win when my husband and two toddlers will eat:) Thank you Mel!
We liked this. Easy to make.
This is worth every step and bit of prep. It’s incredible!
Love this recipe! Any tips on turning it into a freezer meal for a new mama?
You could try freezing the burritos in a pan with reheating instructions (thaw overnight, bake at 350 degrees covered until warmed through)??
Can I make this as a casserole and layer it? Could not find green enchilada sauce can I use salsa verde instead?
Thank you
Yes to both!
Thank you
I was wanting to turn this into a casserole as well. Do you mind sharing how you did that? Thanks!
We loved this! Sweet, savory, the. Cilantro is just right!
We love this recipe! I do have a quick question. Last time I got pork roasts I cooked a lot in the slow cooker and froze it. I’m going to thaw that out to use here. I am not sure how much shredded cooked meat a 2.5 pound roast yields. Do you have any guesses? I just don’t want to over season or under season the meat. Thank you!
Hi Stephanie, I don’t know for sure but I’m guessing it’s probably around 6 cups?
I’ve been waiting and waiting to find a good time to make these. YUM!!! They were worth the wait!
Holy Guacamole!! I spent a long time last night reading all these reviews from years back and there is good reason for all the rave reviews!!
I had some left over shredded pork in the freezer and wanted to make burritos of some sort. The brown sugar turned me off a little as I don’t like sweet with my meats, but I followed the suggestions of many reviews to halve the brown sugar amount and I also only had pinto beans in the pantry. Wow! This did not disappoint!!
I got 16 burritos…made 2 pans of 4 for a friend and froze 8 naked burritos for later.
I am a cilantro hater, but this cilantro lime rice alone is a super star!
All around fab recipe!!
The recipe on Pinterest says 10 tablespoons of coriander…YIKES! But it’s not listed here in the recipe. Could you please clarify?? I’m really eager to make this but I don’t want to leave anything out or, add too much of something.
Always trust the actual recipe, not Pinterest. 🙂 There’s no coriander in this recipe, only fresh cilantro (maybe Pinterest uses coriander and cilantro interchangeably??).
Thank you so much, really looking forward to making this over the weekend!
Is the El Paso brand of green sauce any good? That’s all my grocery store seems to carry.
Totally works!
Would love an instant pot adaptation of this 🙂
I dont know where I saw the instructions. Maybe further down in the comments. But I just made the pork today in my instant pot. Cut into four chunks, sear it on the stove, then put in the instant pot with 1 C water and 1-2 tsp of liquid smoke, for 90 minutes. Worked perfectly!