The Pioneer Woman Tasty Kitchen
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Smothered Sweet Pork Burritos

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

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.

Ingredients

  • FOR THE BURRITOS:
  • 2-½ pounds Pork Roast Like Pork Shoulder Or Butt Roast
  • Salt And Pepper
  • 1 Tablespoon Oil
  • 1-½ teaspoon Liquid Smoke
  • ½ cups Water
  • ½ cups Packed Light Or Dark Brown Sugar
  • 2 cans (15 Oz. Size) Green Enchilada Sauce
  • ½ teaspoons Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 1 dash Hot Sauce, Optional
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • ½ cups Chopped Cilantro
  • 6  Whole Wheat Or White Flour Tortillas, Burrito-sized
  • 8 ounces, weight Monterey Jack Or Cheddar Cheese (or A Combination), Grated
  • FOR THE CILANTRO-LIME RICE:
  • ½ Tablespoons Butter
  • 1 cup Long Grain White Rice
  • 2 cups Low Sodium Chicken Broth
  • ¾ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 whole Lime, Zested And Juiced
  • 2 Tablespoons Chopped Cilantro
  • ¼ teaspoons Cumin

Preparation

1. Trim any excess fat pockets from the pork roast (it’s OK to leave a bit here and there and 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. 3. 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.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan over medium heat, melt the butter then add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining rice ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat to a simmer, cover and cook for 15-16 minutes. Remove from heat and let it stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. When it’s done 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 the beans, rice and cilantro into the pork mixture.
7. Preheat oven to 350 F. Lightly grease a 9×13-inch baking dish with cooking spray and spread about 1/2 to 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 F for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

One Comment

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Avatar of ALilBitofEverything

ALilBitofEverything on 2.17.2014

I don’t like to leave bad reviews, everyone has different tastes, so I’ll just leave a comment. We didn’t like this. I thought the pork was too sweet, and that’s really all I could taste. My husband said the pork had a barbecue-ish taste to it. I really wanted to like them too :-(

One Review

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Avatar of Deanna F

Deanna F on 12.10.2013

Wow these are good! Each component (pork with sauce and rice) is tasty on its own. My only changes were pressure cooking the pork instead of putting it in the crock pot and I decreased the brown sugar to 1/4 c. This made many more than 6 burritos, but that is just fine with me.

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