Ohhh yes—Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito is pure comfort with serious Southwest vibes 🌶️😌. Here’s a from-scratch, no-stress version that’s juicy, bold, and burrito-shop worthy.
🌮 Slow-Roasted Pork Shoulder
Ingredients
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4–5 lb pork shoulder (bone-in or boneless)
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2 tsp salt
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1½ tsp black pepper
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2 tsp cumin
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2 tsp smoked paprika
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1 tsp oregano
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1 tsp garlic powder
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1 tbsp olive oil
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1 cup chicken broth or water
Instructions
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Preheat oven to 300°F (150°C).
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Mix spices and rub all over pork with olive oil.
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Place pork in a roasting pan, add broth.
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Cover tightly with foil or lid.
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Roast 4½–5½ hours until fork-tender.
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Shred meat and keep warm with its juices.
🌶️ Green Chile Sauce (Smother Sauce)
Ingredients
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2 tbsp butter or oil
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2 tbsp flour
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1½ cups chicken broth
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1½ cups roasted green chiles (Hatch or Anaheim), chopped
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1 clove garlic, minced
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½ tsp cumin
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Salt to taste
Instructions
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Melt butter, whisk in flour (1–2 min).
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Slowly whisk in broth until smooth.
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Add chiles, garlic, cumin.
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Simmer 10–15 minutes until thick.
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Blend lightly if you want it smoother.
🌯 Build the Burrito
Fillings
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Large flour tortillas (warmed)
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Shredded pork
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Mexican rice
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Refried or pinto beans
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Shredded cheese (Monterey Jack or Cheddar)
Assemble
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Layer fillings in tortilla.
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Roll into a tight burrito.
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Place seam-side down in baking dish.
🔥 Smother & Bake
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Pour warm green chile sauce over burritos.
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Top with extra cheese.
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Bake at 375°F (190°C) for 15–20 minutes until bubbly.
🌟 Finish With
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Sour cream
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Chopped cilantro
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Diced onion
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Lime wedges
🔄 Easy Swaps & Tips
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Slow cooker: pork on LOW 8 hrs
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Spicier: add jalapeño or serrano to chile sauce
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Crispy pork: broil shredded pork 5 min before filling burritos
If you want, I can also:
✔ Turn this into green chile pork enchiladas
✔ Make it New Mexico–authentic
✔ Scale it for meal prep or a crowd