Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

This Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito is the ultimate comfort food — tender, juicy shredded pork wrapped in a warm flour tortilla, topped with a flavorful green chile sauce and melted cheese. Inspired by classic New Mexican and Mexican-American flavors, this burrito is hearty, cheesy, and packed with slow-cooked flavor.

Ingredients

For the Slow-Roasted Pork Shoulder

• 4–5 lbs (1.8–2.2 kg) pork shoulder (pork butt), bone-in or boneless
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp orange juice
• 2 tbsp chopped fresh cilantro
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp dried Mexican oregano
• 1½ tbsp kosher salt
• 1 tsp black pepper
• 1 large onion, sliced
• 2 cups chicken broth

For the Green Chile Sauce

• 2 tbsp butter or oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 cups roasted green chiles (Hatch, Anaheim, or poblano), chopped
• 2 cups chicken broth
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• Salt and black pepper, to taste
• ½ cup chopped fresh cilantro
• Juice of 1 lime

For the Burritos

• 8 large flour tortillas (burrito size)
• 3 cups shredded slow-roasted pork
• 2 cups cooked Mexican rice
• 2 cups pinto beans or refried beans
• 3 cups shredded Monterey Jack or Mexican cheese blend
• 1 cup shredded lettuce (optional)
• Sour cream (optional)
• Fresh cilantro for topping

Instructions

1. Slow Roast the Pork

1. Preheat oven to 300°F (150°C).
2. Pat the pork shoulder dry and rub it with olive oil.
3. Mix garlic, lime juice, orange juice, cilantro, cumin, smoked paprika, chili powder, oregano, salt, and pepper into a paste.
4. Rub the seasoning mixture all over the pork.
5. Place sliced onions in a roasting pan and set the pork on top.
6. Add chicken broth to the pan.
7. Cover tightly with foil or a lid.
8. Roast for 4–6 hours, until the pork is fork-tender and easily shredded.
9. Remove the pork, shred it with two forks, and mix with some of the cooking juices.

2. Make the Green Chile Sauce

1. Heat butter or oil in a saucepan over medium heat.
2. Add onions and cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Sprinkle in flour and stir for 1 minute.
5. Slowly whisk in chicken broth until smooth.
6. Add roasted green chiles, cumin, oregano, salt, and pepper.
7. Simmer for 15–20 minutes until thickened.
8. Stir in cilantro and lime juice.

3. Assemble the Burritos

1. Warm tortillas slightly to make them easier to roll.
2. Add a layer of beans in the center.
3. Add Mexican rice, shredded pork, and cheese.
4. Fold the sides inward and roll tightly into burritos.
5. Place burritos seam-side down in a baking dish.

4. Smother the Burritos

1. Pour the green chile sauce generously over the burritos.
2. Sprinkle with extra shredded cheese.
3. Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.
4. Garnish with cilantro and serve.

Serving Suggestions

Serve with:

• Fresh guacamole
• Pico de gallo
• Sour cream
• Pickled jalapeños
• Mexican rice
• Refried beans
• Lime wedges
• Tortilla chips and salsa

Tips for the Best Green Chile Smothered Burrito

• Use Hatch green chiles for an authentic New Mexico flavor.
• Slow roasting the pork creates the most tender and flavorful filling.
• Make the pork a day ahead — the flavor gets even better overnight.
• Add a little extra cheese before baking for a restaurant-style finish.
• For extra heat, mix hot green chiles with mild roasted peppers.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze assembled burritos without sauce for up to 3 months.
• Reheat in the oven and add fresh green chile sauce before serving.

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