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 pork, creamy beans, melty cheese, and a bold green chile sauce all wrapped in a warm flour tortilla. It’s slow-cooked to perfection and packed with layers of authentic New Mexican flavor. This dish is guaranteed to warm your soul and impress everyone at the table.
Why You’ll Love This Recipe
Fall-Apart Tender Pork: Slow-roasting ensures the pork is juicy, flavorful, and easy to shred.
Bold Green Chile Flavor: A homemade sauce loaded with roasted green chiles brings smokiness and depth.
Hearty & Satisfying: Beans, cheese, and tender meat wrapped in a burrito — what’s not to love?
Perfect for Meal Prep: The pork and sauce can be made ahead for quick weeknight meals.
A Restaurant-Style Experience at Home: Better than takeout and perfect for sharing.
Key Ingredients
For the Pork Shoulder:
Picnic Roasts (2): Pork shoulder cut into 3-inch-thick slices — ideal for slow roasting.
Flour & Cornmeal (2 tbsp each): Creates a crispy, flavorful crust when searing the pork.
Salt & Black Pepper: To season the meat thoroughly.
Oil: For searing.
For the Green Chile Sauce:
Butter (3 tbsp): Forms the base of a roux for thickening.
Flour & Cornmeal (3 tbsp + 1 tbsp): Used to make a rich, toasty roux.
Yellow Onion (1): Adds sweetness and body to the sauce.
Cumin & Mexican Oregano: Earthy spices that complement green chile beautifully.
Fire-Roasted Tomatoes (4): For a subtle smoky acidity.
Green Chiles (5 cups): Peeled and chopped — the star of the sauce.
Chicken Broth (4 cups): To thin the sauce and add depth.
For the Burritos:
Flour Tortillas (Large): The vessel for all that goodness.
Beans (2 cups): Pinto or black beans, mashed or whole.
Shredded Cheese (2 cups): Cheddar or Monterey Jack melt perfectly.
Diced Onion (½ cup): Adds texture and zing inside the burrito.
Expert Tips
Sear the Pork Well: This step locks in flavor and builds a rich base for your sauce.
Don’t Rush the Roast: Low and slow at 250°F for 6 hours guarantees melt-in-your-mouth pork.
Use Homemade or Hatch Green Chiles: The better the chiles, the better the sauce.
Warm Tortillas Before Rolling: They’ll be more pliable and less likely to tear.
Customize Your Burrito: Add rice, jalapeños, or sour cream to suit your taste.
Ingredients
For the Pork Shoulder:
- 2 picnic roasts (shoulder, cut 3 inches thick)
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp cornmeal
- 2 tbsp oil (for searing)
For the Green Chile Sauce:
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 tbsp cornmeal
- 1 whole yellow onion, diced
- 1 tbsp cumin
- 1 tsp Mexican oregano
- 4 large fire-roasted tomatoes, diced
- 5 cups green chiles, peeled and chopped
- 4 cups chicken broth
For the Burritos:
- Large flour tortillas
- 2 cups cooked beans (pinto or black beans, mashed or whole)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
Instructions
Step 1: Prepare the Pork Shoulder
- Bring the pork to room temperature.
- Coat each roast with salt, black pepper, flour, and cornmeal.
- In a large pan, heat oil over medium-high heat and sear the pork on all sides until golden brown.
- Remove the pork from the pan and set it aside.
Step 2: Make the Green Chile Sauce
- In a roasting pan, melt butter over medium heat.
- Stir in flour and cornmeal to form a roux, cooking until lightly golden.
- Add diced onion, cumin, and Mexican oregano, stirring until the onions soften.
- Stir in fire-roasted tomatoes and green chiles, then gradually add the chicken broth.
- Nestle the seared pork into the sauce, cover, and roast at 250°F for 6 hours, until the pork is tender and falls apart easily.
Step 3: Assemble the Burritos
- Warm the tortillas and spread a layer of beans on each one.
- Add shredded cheese and diced onion, then roll the burritos tightly.
- Place the burritos on a plate and smother them with the green chile sauce and shredded pork.
- Serve hot with extra cheese, sour cream, or fresh cilantro if desired.
Important Notes When Making This Recipe
Choose the Right Cut: Use pork shoulder (picnic roast) for optimal fat content and tenderness.
Watch the Sauce Consistency: If it thickens too much, add a bit more broth during roasting.
Let the Pork Rest: After roasting, rest for 10–15 minutes before shredding to retain juices.
Assembly Timing: Only assemble burritos when ready to serve for the best texture.
Nutrition Information (Per Smothered Burrito – Approximate)
Calories: 680
Protein: 42g
Fat: 35g
Carbohydrates: 48g
Fiber: 6g
Sugar: 5g
Sodium: 980mg
Values may vary based on portion size and ingredient choices.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Both the pork and the green chile sauce can be made a day in advance. Just reheat gently and assemble fresh burritos when ready to serve.
Can I freeze the pork?
Absolutely. Shredded pork freezes well for up to 3 months. Store it in an airtight container with some sauce for moisture.
Is this dish spicy?
It depends on the chiles you use. Hatch chiles can range from mild to hot, so taste and adjust as needed.
What kind of beans should I use?
Pinto beans are traditional, but black beans work beautifully too. Use mashed beans for a creamier filling or whole beans for more texture.
Can I use store-bought green chile sauce?
Yes, but homemade has a fresher, deeper flavor. If using store-bought, enhance it with sautéed onions and extra cumin or oregano.
How to Serve
Smother the burritos with plenty of green chile sauce and top with extra cheese.
Garnish with sour cream, fresh cilantro, or diced tomatoes.
Serve alongside Spanish rice, chips and salsa, or a crisp green salad for a full meal.
This Slow-Roasted Pork Shoulder Burrito smothered in Green Chile Sauce is comfort food done right. Rich, hearty, and loaded with smoky flavor, it’s the kind of dish that brings everyone to the table — and keeps them coming back for seconds.