Sweet Pork Burritos

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 there isn’t a Cafe Rio within 15,463 miles of where I live and 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.

Sweet Pork Burritos

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.

What To ServeSummer 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

Yield: Serves 6

Smothered Sweet Pork Burritos

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. 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).


    For Burritos:
  • 2 1/2 pounds pork roast like pork shoulder or butt roast
  • Salt and pepper
  • 1 tablespoon oil
  • 1-2 teaspoons liquid smoke
  • 1/2 cup water
  • 1/2 cup packed light or dark brown sugar
  • 2 (15-ounce each) cans green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash of hot sauce (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 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:
  • 1/2 tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon cumin


  1. 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.
  2. 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.
  3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
  4. 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.
  5. 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.
  6. Stir in the beans, rice and cilantro to the pork mixture.
  7. 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.
  8. 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).
  9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

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).

110 Responses to Smothered Sweet Pork Burritos

  1. Nicole says:

    A friend made these for us when we had our son and we loved loved them!! Have been dying to have this yummiess again, so made these with leftover pork loin and cilantro lime quinoa instead of rice tonight. Still so so good! Love the savory and sweet mix of flavors! Really appreciate your blog and tips also:) Thanks a bunch!

  2. Mary says:

    I just made the meat for this in the Instant Pot and it was awesome! I cut the shoulder into three large chunks, then browned it on the sauté setting. Put in the liquid smoke and water, then I pressured it for 55 minutes with a natural release. It was perfect!

  3. Steph says:

    Suggestions for making this in the pressure cooker???

  4. Amber Castillo says:

    MEL!!!!! So my husband sent me this pin 2 days ago. A Pinterest pin sent from the Gods I tell you! I asked if he wanted me to make it for his birthday (He turns 33 today) dinner and he tried to play coy. I was terrified as I have NEVER made burritos before. NEVER made smothered ones either. NEVER had lime rice come out right when I cooked it on the stove top…I bit the bullet and made it. O.M.GGGGGGGGGGGDDDDS. They are AMAZINGLY DELICIOUS! All of us (Blended family here..7 kids, 2 adults) ate until we could not eat anymore. But we wanted to keep eating anyway. LOL!!! THANK YOU SO MUCH for an amazing recipe!

  5. Estee says:

    I’m making these again tonight! I think I’ve tried ALL of the sweet pork recipes too, and this one is definitely my favorite. Now move to Texas so that we can be neighbors/best friends/cooking buddies. And I mean that in the least creepy way possible.

  6. Kami Stewart says:

    Well… I was super excited about these. The rice was delicious. The pork mixture was delicious. But, I wish I hadn’t dumped so much Herdez Salsa Verde on top. (I couldn’t find green enchilada sauce). It was too overpowering and sour-ish. Bummer. Next time I’ll try a different sauce or just leave them un-smothered. Or make your honey-lime pork enchiladas, which I LOVED LOVED LOVED!

  7. Lisa says:

    Have you ever substituted quinoa in the cilantro lime rice?

  8. Wendy says:

    Made this for dinner tonight with some left over pork. It was delicious. Family loved it.

  9. Briana says:

    making this right now! i decided to do it on low for 8 hours, and i’m at hour 6 (supposed to be done at 5PST), and it seems pretty tender. do i still keep cooking it or am i at risk of overcooking? pls and thanks!!

    • Briana says:

      never mind, i took it out shortly after i posted, and it was/is SOOOOO good! thank you so much!! i just tasted the meat, and it’s amazing. the burritos are now all smothered and in the oven to bake. can’t wait to try the whole…burrito. haha
      Oh, and i only just randomly made your cilantro lime rice for the first time last week (used it to make burrito bowls), and my husband declared that it was in his top 5 of all meals i’ve made (mainly bc of the rice). Yay! Thanks again!!
      p.s. i even felt like a rockstar in the kitchen, just so you know.

    • Mel says:

      If the pork is tender, you should be good to go!

  10. I made this for dinner tonight and it had my husband and I drooling for more! I didn’t have liquid smoke so I just used cherry coke in the pork as it cooked. I also used a rice cooker to make the cilantro lime rice. I like as simple as possible. I also left the fat on til it was done in the slow cooker, and the fat just fell right off. That made it more juicy and my job easy. My husband said this was better than cafe rio! Thank you so much for the great recipe.

  11. Nan says:

    I have definitely been to Cafe Rio. Yum. Tip for the rice: I happened to see one of the workers add a healthy ladle full of their green medium salsa to the rice and mix it in before putting it out to be served. Now I add a little green salsa when I make cilantro lime rice. It makes a big difference. Delish! Try it. I also think they add obscene amounts of oil, which makes it more delicious, too. I just can’t bring myself to add that much oil at home. 🙂 I’ll save those calories for a night out.

  12. Jackie says:

    Is the liquid smoke necessary? I have never heard of that and I am wondering if I can omit it or does it make a large impact on the flavor?

  13. Bess says:

    These were such a hit. Perfect amount of sweetness and savory. We are definitely adding these to the regular rotation. Thanks so much.

  14. Lindsey L. says:

    We make this all the time! It’s about time I come back and thank you for this delicious recipe. We love Cafe Rio, but my husband and I both decided this week that we prefer your recipe to the pork at Cafe Rio…that’s saying a lot!

  15. Carolee says:

    Hi Mel! I have a pork roast already cooked that I need to use. Think this would work with meat already cooked?

  16. Lauren says:

    I’ve made these a few times and there are absolutely amazing. I want to assemble ahead of time and simply put the remaining sauce and cheese on top and pop in the oven for a party. Do you think this will work, and how long should I increase the baking time to account for the assembled burritos being refrigerated? Thanks so much, great recipe!

    • Mel says:

      I think that would work great, Lauren! I’d maybe just tack on 10 minutes or better yet, pop the burritos in the oven while it preheats.

  17. Mia says:

    Hey Mel, I’ve been wondering for the longest time, 2 things: 1. Do you know if cilantro is one of those herbs that you just grab a handful and chop it all up, or strip the leaves away from the stalks (or which one do you do)? and 2. Do you have a good place you buy Monterey Jack cheese? I just buy it at the grocery store but I wish I could find it in bulk (like Costco). Lots of these recipes use it and I love it but I can’t seem to find it very cheap ever.

    • Mel says:

      Hi Mia – I usually try to strip the leaves away from the larger stems (the smaller stems I don’t worry about – I just chop it all up). I’ve found the large bricks of Monterey Jack at Costco actually. They don’t carry them all the time, but when they do, I load up!

  18. Bonnie Norton says:

    That is exactly what I do! After trying numerous copycat cafe rio recipes and not liking any of them, I finally just dumped some green enchilada sauce and brown sugar on our shredded roast. Best thing ever!!

  19. Kasie says:

    This is one of the few meals that I have made multiple times (I usually like to change things up too much to make repeats) but I have made these at least 5 times and am making it again right now. I don’t change anything except sometimes I add corn into the rice mixture. Soooooooo delicious!! Thank you for the great recipe!

  20. Megan says:

    Also, in case this helps anyone, I am VERY rice challenged. I have to use a rice cooker or else things will end in tears! I made my rice in the rice cooker and then stirred in the ingredients (minus the chicken broth), and I thought it turned out great. Just an FYI for all those that struggle with rice like me.

  21. Megan says:

    Hi, I am not the best at commenting on blogs, but I just had to tell you how much I loved these!!!! I tried another Cafe Rio mock recipe a while ago and it totally failed (I am sure it was user error, but still disappointing). These were so yummy and I was so thrilled to have leftovers! Thanks for the great recipe and the awesome instructions! I will be sure to check out your blog for other recipes!

  22. Joan says:

    These look so very good. Making them for company Sunday. What sides would you serve with them?

  23. LeeAnne says:

    Heavens, these are so good! Just made them tonight for dinner and what a hit they are 🙂 I halved the brown sugar because I’m not a fan of really sweet pork, and to me it gave it the perfect hint of sweet without being overpowering. Thank you, Mel! You’ve shared so many awesome recipes that my family loves!

  24. Jen says:

    I made these for my family the other night. They were so delicious! My mother, who does not like spice, liked these. My picky 3-year old liked the filling (she was too scared to try the burrito). I woke up the next morning expecting to have left overs for breakfast and my sneaky husband had taken them all with him for lunch at work! I was mad and pleased at the same time! I’m just wondering when is too soon to make these again?

    • Mel says:

      You sound like me, Jen! I make things back to back when they are just too good to resist. Glad the burritos were a hit with your family (darn those sneaky husbands stealing all the leftovers!).

  25. Julie says:

    This is one of my most very favorite meals. I make three or four pans and bake them all, let them cool and then freeze all but one pan. That turns out very well. Mel might have better advice.

  26. Ashlee T says:

    Hey Mel! I made an extra pan of these. I’m going to freeze them. Will they turn out ok still? How long do I cook them for after I pull them out of the freezer? Thanks!!! Love your recipes!

    • Mel says:

      Ashlee T – 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.

  27. Katie says:

    I made these yesterday for dinner and they were amazing! I used some boneless, country style pork ribs that I had on hand and cooked it in the oven with the water and liquid smoke. I didn’t have low sodium chicken broth, so I halved the salt in every component and was glad I did; the seasoning was spot on. I used your recipe for homemade green enchilada sauce and will never look back. Phenomenal. My husband and I were raving over every bite. They seem to fancy to be in a regular dinner rotation, but they’re so easy they can be! So happy to have this recipe!

  28. Kayla says:

    My family and I love these! Always followed the recipe exactly and have been pleased. However, we now have beef in our freezer. Could I sub a beef roast in place of the pork? I really love the original version but need to use our meat. 🙂

  29. Kira Peterson says:

    These were extra tasty. Thanks!

  30. Desiree says:

    Hi Mel! Made these last night, so delicious. Thank you, your recipes never let me down!

  31. Emily says:

    First of all, awesome recipe! I was just eating the filling straight up while assembling them! I have a suggestion for your video tips- I would love to see you demonstrate rolling up burritos. I have not mastered that skill at all!!

  32. Kayla says:

    We had these for dinner tonight and couldn’t get enough. My new favorite!! Thanks for the best recipe ever!

  33. Meridith says:

    Making this tonight and can’t stop eating spoonfuls of the pork/beans/rice mixture by itself. So delicious.

  34. Kristen says:

    I just made these tonight and I have a ton of the filling leftover… do you think it would be okay to freeze?

  35. Menu Mondays says:

    […] Sunday: smothered sweet pork burritos […]

  36. Angela says:

    Perhaps this is the wrong place to post this . . . you may never see it. Aw well, it must be said. These were amazing. First I love and adore you for not saying it was like Café Rio, and acknowledging that, to this day, no recipe on the internets is capable of producing the Café Rio pork deliciousness. Secondly, this pork was absolutely fantastic, the best I have had, and while it was not the same taste as Café Rio, it definitely matched both Café Rio’s taste and quality. You are a food goddess, my favorite and go-to food blog. I will always count you as one of my best online and food friends whom I have never, and most likely will never, meet. Thank you Mel, truly.

  37. Jenny says:

    Made these tonight….so freakin’ good! Thanks, Mel!!!

  38. We just had a Rio open up near us last Summer and we’ve not been. These burritos are a must make and soon. Something about sweet and pork together sounds so wonderful. Pinned

  39. jen says:

    Loved the ease of making the initial shredded pork. I adapted it to my dutch oven since I don’t have a crockpot, will use that method again for sure. Once we added the sauce the flavor was just too sweet, the enchilada sauce got lost, so I’d change that up a bit next time. Thanks as always!

  40. Cari says:

    Thanks for the recipe, Mel. My husband loved it and gave it a rare 10!

  41. Jess says:

    I made these yesterday, they are awesome! We used brown rice instead of white. I just added a little extra broth and cooked the rice longer (A LOT LONGER). Thanks for sharing, this one will definitely go into the monthly rotation!

  42. Amanda says:

    Another winner Mel!!! Loved these, thanks for sharing!

  43. Beth says:

    Looks great but I need a chicken recipe. Think it would work to substitute chicken breasts instead???

  44. Lisa D says:

    Mel, these burritos are absolutely divine. I have been trying to find a great smothered burrito recipe with no success until this one. This is a legit Cafe Rio rival. 🙂 So easy to assemble and tastes amazing. I agree, the rice is a must, so good! Thanks for another great recipe.

  45. shirlh says:

    Could you please give me the nutritional info on this recipe. I want to see just how many points there are in weight watchers.

    • Mel says:

      Hi Shirlh – I don’t include nutritional info on my recipes but I know there are several free nutritional calculators online for you to use. Good luck!

  46. Lauren Holley says:

    THESE ARE FANTASTIC. I’m such a fanatic about your blog, Mel! I read it almost religiously. I just started college and it’s been fun to make these rad recipes and be able to eat really well on a budget. Thank you so much, I really appreciate you sharing the love of food (:

  47. Corine says:

    Hello mel,
    I read you use in a lot of recipes a slow cooker. I don’t have one. What can I do instead?
    Thanks, Corine from the Netherlands

  48. Julie says:

    These were fabulous! There was leftover pork mixture — I did not combine all the pork and rice because it looked like somehow I had a little too much. My family used crackers to eat the pork because it is truly delicious. I know Cafe Rio well, and I won’t say it’s the same, but it’s just as wonderful.

  49. Hannah says:

    I made these two nights ago and they were delicious!! I ended up cooking the pork with diced chipolte peppers in adobe (and left out the liquid smoke) for a slight kick. Not a huge sweet meat person, but the spice counteracted the sweetness perfectly! Thank you for the wonderful, easy recipe.

  50. melissa says:

    How do you think this will taste with Red Enchilada sauce? I have all the stuff and am gonna these tonight!

  51. Kurtis says:

    These sound amazing! Can’t wait to try them. Cheers!

  52. EC says:

    These burritos are really REALLY good!!! I love the cafe rio ones but I’ve always thought they were a little too sweet. The amount of sweetness in these burritos was perfect!!

  53. Melanie says:

    Not even sure how I found your page but I’m so glad I did. I made these last night for dinner for the fam and I got thumbs up all around. You are totally right about the cilantro-lime rice, it is a MUST and oh so yummy. You have SOO many good recipes I don’t even know which one to try next. I just keep bookmarking every one I see!

  54. Smirking says:

    Made these and loved them! Delicious! I wish I would’ve made two smaller pans and frozen one so I could have a freezer meal to look forward to. Thanks for an awesome dinner!

  55. gayle boysen says:

    These are wonderful, just made tonight, I used a boneless porkloin and brown rice, didn’t have white, added extra cilantro, the brown sugar is so good with the chill powder, this recipe is a keeper!

  56. Jessica says:

    This has got to be, like the 8th recipe of yours I have made and only recently found your website. Made these last night for a girls night and they were delicious!! The rice was definitely a key ingrediant. I personally would reduce the brown sugar to maybe 1/4 cup but otherwise they were sooo good. Taking leftovers for lunch. Oh yeah, makes a lot, very filling:)

  57. Stacey says:

    OMG these were way beyond my expectations! AMAZING flavor! I love the sweetness of the meat combined with the tangy rice and sauce! By any chance do you have a recipe for a good green sauce? Also, these were easy to make and quick to assemble.

  58. Jennifer H says:

    I made this tonight and it was a huge success with the entire family. Thanks for sharing a delicious recipe. The sweet pork was so good I might have eaten several forkfuls right out of the bowl. Yum!

  59. Julie says:

    What brand of green enchilada sauce and tortillas do you use? These look amazing and I can’t wait to try them. Thanks!

  60. Jackie says:

    Definite success! So good!

  61. Marci says:

    Could I put half of the assembled burritos in the freezer?

    • Mel says:

      Marci – did I ever respond to your question about putting these burritos in the freezer? So sorry if I didn’t! And yes, I think you could definitely freeze the assembled burritos!

  62. Jodee says:

    These are fabulous!! I am just devouring the last of the leftovers! Thanks once again Mel for making me a rock star in the kitchen! 😉

  63. Laura says:

    I’ve been thinking about these since I came across them last week. Gonna have to add them to the menu, they sound great!

  64. I absolutely need to try this recipe Mel! I don’t eat enough burritos and I do love them, but they’re not available here as street food so I gotta make them at home. The perfect reason to make braised pork, and that is ALWAYS a good idea!

  65. Wow! I just love it already! Can’t wait to make it! 🙂

  66. Deborah says:

    Simple and uncomplicated is how I love things! These sound amazing!!

  67. Amanda Z says:

    These burritos, oh my god, these burritos…. wow. Hubs and I devoured these and luckily there was enough left over for us both to take it work tomorrow for lunch or we might have had some serious problems. Thank you for this amazing meal!! You are the best Mel, I freaking love you!!

  68. Melissa says:

    Yum, yum, yum! These are in the oven as I type this. I haven’t even tasted the finished product, but the rice alone is divine. I packed up some of the rice and beans for lunch tomorrow, and I definitely taste-tested the pork after mixed with the rice and it’s so good! Thank you for yet another new favorite!

  69. Sheila says:

    I made these sweet pork burritos for supper tonight. @Karen and Fran: When I mixed the pork with the brown sugar and spices, it was really good but definitely on the sweet side. After making the lime rice, I was a little nervous because of the potent punch of flavor from the lime and zest. BUT after mixing it all together the beans and lime rice balanced out perfectly the sweet pork. I wouldn’t change a thing except I added more chili powder instead of adding any hot sauce. @Kristen: This recipe is EVERY bit as good as Mels honey lime one which stays in my “favorites” recipe file. Now both of these recipes will be in there. What’s so nice about this recipe is that its a complete meal with the rice, beans, and meat. When I make the honey lime enchiladas, I usually make a couple sides with it (salad and Mexican rice) Now when I make the honey lime recipe, I’ll just make Mels golden skillet potatoes or her sweet potato fries. Thanks Mel for another wonderful and delicious meal recipe!

  70. Peg says:

    Mel, do you think that the leftover filling can be frozen? My pork roast was bigger than recommend and I have lots of leftovers…. Thanks for a great website,,,

  71. Des says:

    I had never heard of Cafe Rio before a few months ago. I’ve never eaten there but I feel like I need to make a pilgrimage and try this pork that everyone talks about. Until then I’ll make these burritos. They look fabulous!

  72. Kristen says:

    Mel- can this really be as good as your honey lime enchiladas??! They seem similar to me, but the honey lime are SO GOOD!

  73. karen says:

    Mel, I’m wondering about the sweetness level too. I love me a good savory burrito of any flavor, but the sweet makes me a little nervous. . .especially for my husband who doesn’t like breakfast for dinner because syrup is too sweet for him at dinner. 🙂 If you could expand I’d love you even more and more and more!

    • Mel says:

      Karen and Fran – I would compare it to a sweet and sour chicken or other type of dish that has sweet and savory notes. It’s not breakfasty/syrupy sweet. It definitely has the taste of brown sugary sweetness but in my opinion, it’s not overpowering and plays well with the other savory flavors. Having said that, if you are a little tentative, try cutting the brown sugar in half and see how that works.

  74. I have never had Cafe Rio, but this recipe looks amazing! And scores points because I usually keep all these ingredients on hand!

  75. Sarah M says:

    Ah Mel! I was just thinking you needed a Cafe Rio pork type recipe. So excited to try it!

  76. Hey Mel, what level of sweetness are we talking here–can you give me an idea? I’ve had a Cafe Rio type on my “to try” list for a while now, and your recipe looks so wonderful (as always) that I want to give it a go. But I’m worried that the amount of sugar will spoil it for my husband. He doesn’t share my sweet tooth! If I cut the sugar in half, will it still qualify for its title?

  77. Yeah, we’re gonna need to make this soon. Sounds delicious!!

  78. I will not be satisfied with my life until these appear on my dinner table. YUM!!!

  79. Tahnycooks says:

    This is no joke, but in have a pork shoulder in the crockpot right now and I was just wondering what I was going to transform it into!!! This is PERFECT time! These look fabulous!

  80. Rebecca Roe Hale says:

    Oh, Mel, you are killing me here. I have an entire 3-inch binder full of recipes to try, and I promised myself I would try them all before printing anything else. But I am not sure I have the willpower. If I view the recipe on my Kindle Fire when I make it, that would be okay. The rest of my ‘to try’ recipes can wait. Right?

  81. Kathy says:

    This looks delicious. I wish I had a pork shoulder to put in the crock pot. I know my family would love this!

  82. LIsa says:

    These look AWESOME! Can’t wait to try them:)

  83. Maegan says:

    Oh my. I have been looking for my birthday dinner and you just found it for me! Thanks so much for alllllllll your delicious recipes.

  84. Carrie says:

    I now know what I am making this weekend. Looks delicious! Thank you for providing all these wonderful recipes 🙂

  85. Oh these sound wonderful! Can’t wait to try them!

  86. Morgan says:

    This made my mouth water (even after just finishing a full breakfast)!!! I will make it for dinner this Sunday- can’t wait ;-). Love your blog and recipes!!!!

  87. Catherine says:

    Oh yum, Mel! This looks sooooo good! As a fellow Cafe-Rio-desert-dweller, I love having another sweet pork option to try. I will definitely be making this!

Leave a Reply

Your email address will not be published. Required fields are marked *