Last Updated on August 6, 2025 by Casia Valdés
This indulgent burrito features succulent, slow-roasted pork shoulder nestled in smoky green chile sauce, paired with melty cheese, beans, and tender onion—wrapped in a warm flour tortilla. It’s a satisfying, multifaceted meal that shines at any time of year.
Table of Contents
A Story of Flavor and Patience
This dish traces its roots to long Saturdays spent cooking low and slow, filling our home with rich smells of roasted chiles and sizzling pork. Though the wait is long, the flavor payoff is unmatched—tender meat infused with chile sauce and spices—that makes every bite a comfort-filled experience.
Key Ingredients & What They Bring
-
Pork shoulder: Thick-cut picnic roasts that become fall-apart tender with low roasting
-
Flour + cornmeal coating: A subtle crisp layer that helps seal in juices while adding texture
-
Green chile sauce: A bold mix of fire-roasted tomatoes, Hatch or New Mexico chiles, and aromatics for depth
-
Beans and cheese: Classic burrito fillers that meld beautifully with the pork
-
Onions and garnishes: Add brightness and a fresh crunch to complement rich flavors
Ingredients (Serves 4)
Pork Shoulder & Seasoning
-
2 picnic pork shoulders (~3″ thick)
-
Salt and pepper, to taste
-
2 tbsp all‑purpose flour
-
2 tbsp cornmeal
-
2 tbsp neutral oil (for searing)
Green Chile Sauce
-
3 tbsp unsalted butter
-
3 tbsp all‑purpose flour
-
1 tbsp cornmeal
-
1 large yellow onion, diced
-
1 tbsp ground cumin
-
1 tsp Mexican oregano
-
4 fire‑roasted tomatoes, diced
-
5 cups peeled, chopped green chiles
-
4 cups chicken broth
Assembly Fillings
-
Large flour tortillas
-
2 cups cooked beans (pinto or black), whole or lightly mashed
-
2 cups shredded cheese (cheddar or Monterey Jack)
-
½ cup diced onion
Optional Toppings
-
Sour cream, fresh cilantro, sliced avocado, lime wedges
Equipment Needed
-
Heavy-bottomed skillet for searing
-
Covered roasting pan or baking dish
-
Large serving dish
-
Knife, cutting board, and baking sheet
Step‑by‑Step Instructions
1. Prep and Sear the Meat
Allow pork to reach room temperature before seasoning. Rub with salt, pepper, flour, and cornmeal. Heat oil in skillet over medium-high and sear all sides until golden (~3–5 minutes each). Transfer meat to a roasting pan.
2. Build the Green Chile Sauce
In roasting pan, melt butter. Stir in flour and cornmeal to form a roux; cook until just golden. Add onion, cumin, and oregano; sauté until fragrant and softened. Stir in tomatoes and chiles, then whisk in broth gradually.
3. Slow Roast
Nestle pork into sauce, cover tightly, and roast at 250°F (120°C) for about 6 hours, until easily shredded.
4. Shred and Integrate
Let the meat rest briefly before shredding. Stir pork back into chile sauce to absorb flavors.
5. Burrito Assembly
Warm tortillas until flexible. Layer beans, shredded cheese, diced onion, and pork with sauce on each tortilla. Roll tightly with seam down. Option to smother extra sauce and cheese and broil briefly until bubbly.
6. Garnish and Serve
Present smothered burritos hot. Add sour cream, cilantro, avocado, or lime for brightness.
Why This Recipe Stands Out
-
Tender meat: Cooking low unlocks unparalleled juiciness and flavor.
-
Layered sauce: A blend of roux, chiles, and tomatoes defines the dish’s character.
-
Meaningful contrasts: Crisp coating, creamy cheese, and hearty filling create perfect harmony.
-
Customizable: Easily adapt proteins, heat level, or tortillas to match preference.
Cooking & Planning Tips
-
Use Hatch or New Mexico chiles for traditional flavor
-
Sear the pork well—this adds richness and seals moisture
-
Roast gently to let connective tissue break down and develop depth
-
Use cornmeal in sauce and coating to subtly thicken and add texture
-
Optionally crisp burritos under broiler for finishing flair
Frequently Asked Questions
How many burritos does this make?
Intended to serve 4 generously—make 4 large burritos or up to 6 medium depending on tortilla size and filling amounts.
Can it be prepped ahead?
Absolutely. Cook pork and sauce in advance—only assemble and broil before serving.
What if I can’t find Hatch chiles?
Substitute with peeled, chopped New Mexico or Anaheim green chiles—just roasted and preferably fresh or frozen.
Is it gluten‑free adaptable?
Yes. Use gluten-free flour taste equivalents and gf tortillas; cornmeal is naturally gluten‑free if certified.
Final Thoughts
These Slow‑Roasted Pork Shoulder with Green Chile Smothered Burritos are an ode to bold, hearty comfort food. Every layer—from succulent pork to chili-kissed sauce—comes together to form an unforgettable meal. Whether you’re hosting or treating yourself, the flavors deliver. It’s classic, it’s indulgent, and it’s exactly what you need to warm up at any season.
This recipe is more than food—it’s an experience. Try it once, make it again, and share it with people you want to impress.
Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito
Ingredients
Method
- Allow pork to reach room temperature before seasoning. Rub with salt, pepper, flour, and cornmeal. Heat oil in skillet over medium-high and sear all sides until golden (~3–5 minutes each). Transfer meat to a roasting pan.
- In roasting pan, melt butter. Stir in flour and cornmeal to form a roux; cook until just golden. Add onion, cumin, and oregano; sauté until fragrant and softened. Stir in tomatoes and chiles, then whisk in broth gradually.
- Nestle pork into sauce, cover tightly, and roast at 250°F (120°C) for about 6 hours, until easily shredded.
- Let the meat rest briefly before shredding. Stir pork back into chile sauce to absorb flavors.
- Warm tortillas until flexible. Layer beans, shredded cheese, diced onion, and pork with sauce on each tortilla. Roll tightly with seam down. Option to smother extra sauce and cheese and broil briefly until bubbly.
- Present smothered burritos hot. Add sour cream, cilantro, avocado, or lime for brightness.
