Smothered Sweet Pork Burritos - Chef Fun Kitchen

Smothered Sweet Pork Burritos

I simply love an honest smothered dish. And even if there ar a few million versions of sweet pork burritos floating round the web, I had to lend my voice to the one we tend to like best. It’s straightforward. It’s uncomplicated. It’s delicious.

Making use of a slow cookware puts the easy-peasy stamp on this meal particularly since the cilantro lime rice (don’t even rely on not creating it) are often created ahead and used once you ar able to assemble the burritos.

Smothered Sweet Pork Burritos
Smothered Sweet Pork Burritos

Basically what you’ll get once dinner rolls around could be a hearty hotcake smothered in inexperienced sauce and cheese wrapped around succulent, sweet and savory pork, tender cilantro lime rice, black beans and some tasty, straightforward spices.

As my recent friend Kate (who gave Pine Tree State this recipe) was used to say: “Yum, yum, offer Pine Tree State some.” She additionally likeable likes to say: “Love your buns tons” however I suppose that doesn’t very apply to those burritos.

Smothered Sweet Pork 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


  •  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.

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