Smothered Sweet Pork Burritos
Slow-cooked sweet pork tossed in green enchilada sauce, rolled with black beans and cilantro-lime rice, then baked smothered in more green sauce and melted cheese.
Ingredients
| 2 1/2 pounds | 1.1 kg | pork roast (pork shoulder or butt roast) |
| — | salt and pepper | |
| 1 tablespoon | 15 ml | oil |
| 1-2 teaspoons | 5–10 ml | liquid smoke |
| 1/2 cup | 120 ml | water |
| 1/2 cup | 120 ml | light or dark brown sugar, packed |
| 2 cans | cans green enchilada sauce (15 oz each) | |
| 1/2 teaspoon | 2.5 ml | chili powder |
| 1 teaspoon | 5 ml | salt |
| 1/2 teaspoon | 2.5 ml | pepper |
| dash | hot sauce (optional) | |
| 1 can | black beans, rinsed and drained (15 oz) | |
| 1/2 cup | 120 ml | chopped cilantro |
| 8 ounces | 225 g | Monterey Jack or cheddar cheese (or combination), grated |
| 6-8 | whole wheat or white flour tortillas, burrito-sized | |
| 1/2 tablespoon | 7.5 ml | butter (for rice) |
| 1 cup | 240 ml | long-grain white rice |
| 2 cups | 480 ml | low-sodium chicken broth |
| 3/4 teaspoon | 3.8 ml | salt |
| 1/4 teaspoon | 1.3 ml | freshly ground black pepper |
| 1 | juice and zest of lime | |
| 2 tablespoons | 30 ml | chopped cilantro |
| 1/4 teaspoon | 1.3 ml | 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 (175°C) for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
Notes: 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).