Smothered Sweet Pork Burritos from
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5 from 1 vote

Smothered Sweet Pork Burritos

Smothered Sweet pork burritos consist of slow cooked pork in a tortilla with cilantro-lime rice, black beans and cheese, smothered in green enchilada sauce.
Prep Time20 mins
Cook Time6 hrs 20 mins
Total Time6 hrs 40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 585kcal
Author: Lauren Allen


  • 2 1/2 pounds pork roast (shoulder or butt)
  • salt and freshly ground black pepper
  • 1 Tablespoon oil (vegetable or canola oil)
  • 1-2 teaspoons liquid smoke
  • 1/2 cup water
  • 1/2 cup light brown sugar , packed
  • 30 ounces green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 ounce can black beans , drained and rinsed
  • 1/2 cup fresh cilantro , chopped
  • 8 ounces Monterey Jack or mozzarella cheeses
  • 6-8 large flour tortillas

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 fresh cilantro , chopped
  • 1/4 teaspoon cumin


  • Trim fat from the pork roast. Cut the pork into 2-3 large pieces and season each piece with salt and pepper on all sides.
  • Heat oil in a large skillet over high heat. Add all the pieces of pork and sear for 1 minute on each side, just until browned. Transfer the pork to slow cooker.
  • Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

For the Rice:

  • While the pork is cooking, prepare the rice. Melt butter in a saucepan over medium-high heat. Add the rice. 
  • Cook, stirring, for 2 minutes. Add chicken broth, salt, pepper, lime juice and zest, cilantro and cumin and bring to a boil. 
  • Reduce heat, cover and cook for 18-20 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 (discard any 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 the beans, rice and cilantro to the pork mixture.
  • Lightly grease a 9X13-inch baking pan and spoon some of the green sauce on the bottom.
  • Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a little bit of cheese Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining sauce over them 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.


Adapted from Mel's Kitchen Cafe


Calories: 585kcal | Carbohydrates: 55g | Protein: 48g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 1715mg | Potassium: 847mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1125IU | Vitamin C: 2.4mg | Calcium: 246mg | Iron: 3.2mg